Chocolate Passion Ravioli with Ricotta Souffle Fritter

Level:
Advanced
Ingredients
  • Ravioli Dough:
  • 4 eggs
  • 3 teaspoons cold water
  • 1 teaspoon olive oil
  • 1 pinch salt
  • 1 pound high-gluten flour
  • 2 ounces sugar
  • 2 ounces cocoa or atomized coverture
  • Passion Ganache Filling:
  • 6 ounces heavy cream
  • 6 ounces good coverture chocolate
  • 1 -ounce butter
  • 2 ounces passion fruit puree
  • Cocoa powder
  • Grated Parmesan
  • Ricotta Fritter:
  • 1 pound ricotta cheese
  • 1 orange, zest grated
  • 4 ounces pastry cream
  • Butter
  • White Chocolate Truffle Oil Sauce:
  • 4 ounces heavy cream
  • 4 ounces white chocolate
  • 4 drops white truffle oil
  • Chocolate Yoghurt Leather:
  • 6 ounces plain yoghurt
  • 6 drops chocolate extract
Directions

For the Ravioli Dough: Beat the eggs with the water, oil and salt. Stir in the rest of the ingredients. Knead the dough for 10 minutes or on a machine for 5 minutes. Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest.

For the Passion Ganache Filling: Heat the cream until scalding. Chop the chocolate and add to the cream, stirring until blended. Beat in the butter. Allow to cool, then add the passion puree.

For the Ravioli: Use a large cloth or well-floured table to roll out 1 piece of the dough as thin as possible. Place your ganache into a piping bag and pipe out 1/2-inch balls about 2 inches apart over the dough. Brush the dough between the ganache with water. Roll out a second piece of dough the same thickness and cover the first layer. Press in between the ganache so that the dough sticks together. Cut the ravioli between the ganache.

Heat a pan of oil to 350 degrees F and gently place the ravioli into it, cooking on both sides for about 2 minutes. Remove from the oil and roll in cocoa and Parmesan.

For the Ricotta Fritter: Blend all ingredients together and spread onto a sheet pan about 3/4-inch thick and place in the freezer. When frozen, cut out 1 1/2-inch discs. In a pan, heat a little bit of butter. Lightly cook on each side until brown.

For the White Chocolate Truffle Oil Sauce: Scald the cream and stir in the chopped chocolate. Allow to cool, then add the truffle oil.

For the Chocolate Yoghurt Leather: Mix ingredients together, then spread onto a silpat. If you have a dehydrator leave for 8 hours until dry or place in oven at 200 degrees F for 6 hours.

To serve: Place the ricotta fritter in the center of the plate and lean the ravioli against it. Break of a piece of the yoghurt leather and place it in between the fritter and ravioli. Spoon a little bit of the sauce by the side of the ravioli.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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