Chocolate Passion Ravioli With Ricotta Souffle Fritter
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4
Eggs3 tsps
Water (cold)1 tsp
Olive Oil1 pinch
Salt60 g
Sugar60 g
Cocoa110 g
Heavy Cream1
Butter450 g
Ricotta Cheese110 g
White ChocolateDirections:
1
For the Ravioli Dough: Beat the eggs with the water, oil and salt
2
Stir in the rest of the ingredients
3
Knead the dough for 10 minutes or on a machine for 5 minutes
4
Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest
5
For the Passion Ganache Filling: Heat the cream until scalding
6
Chop the chocolate and add to the cream, stirring until blended
7
Beat in the butter
8
Allow to cool, then add the passion puree
9
For the Ravioli: Use a large cloth or well-floured table to roll out 1 piece of the dough as thin as possible
10
Place your ganache into a piping bag and pipe out 1/2-inch balls about 2 inches apart over the dough
11
Brush the dough between the ganache with water
12
Roll out a second piece of dough the same thickness and cover the first layer
13
Press in between the ganache so that the dough sticks together
14
Cut the ravioli between the ganache
15
Heat a pan of oil to 350 degrees F and gently place the ravioli into it, cooking on both sides for about 2 minutes
16
Remove from the oil and roll in cocoa and Parmesan
17
For the Ricotta Fritter: Blend all ingredients together and spread onto a sheet pan about 3/4-inch thick and place in the freezer
18
When frozen, cut out 1 1/2-inch discs
19
In a pan, heat a little bit of butter
20
Lightly cook on each side until brown
21
For the White Chocolate Truffle Oil Sauce: Scald the cream and stir in the chopped chocolate
22
Allow to cool, then add the truffle oil
23
For the Chocolate Yoghurt Leather: Mix ingredients together, then spread onto a silpat
24
If you have a dehydrator leave for 8 hours until dry or place in oven at 200 degrees F for 6 hours
25
To serve: Place the ricotta fritter in the center of the plate and lean the ravioli against it
26
Break of a piece of the yoghurt leather and place it in between the fritter and ravioli
27
Spoon a little bit of the sauce by the side of the ravioli