Strawberry Chocolate Ravioli Food

CHOCOLATE STRAWBERRY CUPS

Steps:

• Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
• Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
• Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.

CHEESY CHOCOLATE RAVIOLI

Steps:

• For the sauce: Heat a medium saucepan over medium-high heat. Add the olive oil, carrot, shallot and salt. Cook, stirring often, until softened slightly, about 2 minutes. Stir in the tomatoes, basil and Parmesan rind. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and stir in the mascarpone. Remove and discard the Parmesan rind. Use an immersion blender to pulse to the desired texture. Keep warm.
• For the ravioli: Bring a large, shallow pot of water to a boil over high heat. Season well with salt and a drizzle of olive oil.
• Combine the ricotta, mozzarella, chocolate, salt and paprika in a medium bowl. Stir together with a rubber spatula until smooth. Place a heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges with the egg wash and place another wrapper on top. Press the edges together, squeezing out any air bubbles form the center. Continue with the remaining filling and wrappers.
• Add the ravioli to the boiling water in batches and cook until they float, about 2 minutes. Remove the ravioli to a plate with a slotted spoon or a spider. Serve 5 ravioli on each plate and spoon the sauce over the top. Finish with freshly grated Parmesan, as desired.

STRAWBERRY CHOCOLATE RAVIOLI

Steps:

• Make the pasta dough by mixing the pastry flour, confectioner's sugar, salt and cocoa powder in a bowl. Pour the dry mixture onto a flat surface, create a well in the center then add the eggs. Whisk the eggs with a fork then begin to combine the dry mix and eggs until a dough ball is formed. Knead several minutes until dough is smooth, it should be slightly dry. Then add the melted chocolate, continue to knead until all of the chocolate is incorporated and the dough is slightly tacky. If the dough is too dry add small amounts (1 tablespoon or less) of water at a time then continue to knead until dough is tacky. Wrap in cellophane and refrigerate for at least 30 minutes. Once the dough has rested roll out to 1/8 inch, thin enough to feed through the thickest setting of a pasta machine. Cut the dough into 6 inch wide pieces then begin feeding each piece through the pasta machine on the thickest setting. Continue to thin the pasta by feeding through all settings until 2nd or 3rd thinnest.
• In a medium size bowl add all filling ingredients and mix until smooth. Once the pasta has been thinned lay all sheets on a flat surface sprinkled with flour so the pasta does not stick. Place small dollop of filling, about the size of a quarter, two inches apart half way down each pasta sheet. This should result in half of each pasta sheet with filling and half without. Brush egg wash around every filling dollop. Fold plain half of each pasta sheet over filled half. Press around each ravioli filling to seal the dough. Cut into ravioli shape with an individual ravioli press or with a pastry wheel. Let raviolis rest for a few minutes before frying.
• In a deep fryer heat canola oil until 325 degrees. Fry the ravioli in batches that fit in the deep fryer basket, 25 seconds. Remove from fryer and place on rack to cool. In a food processor or blender combine strawberries, amaretto, and confectioners' sugar until smooth. Set mixture aside.
• In a medium bowl add heavy cream, confectioners' sugar, and vanilla extract. Using a hand mixer, mix the ingredients until medium peaks form.
• To plate, use a spoon to dab quarter size dollop of ravioli filling on plate then spread across perimeter. Place ravioli's on top of filling - this will keep them from moving around the plate. Spoon about a tablespoon of strawberry sauce on top of each ravioli then add spoonful of whipped cream next to the plate.

MINT INFUSED RAVIOLI SEALED WITH A CHOCOLATE CANDY OVER A STRAWBERRY PUREE

Steps:

• To make the pasta, put flour on a cutting board, making a well in the center of the flour. Put the eggs, water, salt, basil, and oil in the well. Slowly incorporate flour to well until you have a sticky ball of dough. Add more flour if necessary. Start your kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch.
• Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness. Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which you will have 4 sheets of pasta. Trim the pasta sheets to make each sheet square. Cut the pasta sheets into smaller squares about 3 inches long. Place a kiss in the middle of the square laying another square on top. Dip a fork into water and press the ravioli together on all 4 sides (the water acts as the glue). Put the ravioli in boiling water for 3 minutes.
• To make the sauce, add the strawberries, sugar and remaining 3 tablespoons water and blend until smooth. Put a spoonful of the puree on the plate and place the ravioli on top of the sauce. Add some fresh mint, extra chocolate candy kisses, and sliced strawberries for garnish.

CHOCOLATE-HAZELNUT RAVIOLI

Steps:

• Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
• Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
• Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
• Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
• Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

FRIED RAVIOLI WITH CHOCOLATE

Steps:

• Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
• Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
• Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
• To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.