Recipe courtesy of Steve Evetts
Chocolate Passion Ravioli with Ricotta Souffle Fritter
- Level: Advanced
- 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.
