Servings
Font
Back
Heart-shaped chocolate ravioli for Valentine's Day.
5 from 86 votes

Heart-shaped chocolate ravioli for Valentine's Day.

Heart-shaped Chocolate Ravioli are made from a cocoa-infused pasta dough filled with a blend of ricotta, mascarpone, Parmigiano Reggiano, and small pieces of peeled pear. The ravioli are served with a simple mascarpone and butter sauce, combining a subtle chocolate flavor with creamy, fruity filling, making this a romantic and special meal.

Prep Time
1 hr
Cook Time
10 mins
Servings: 4
Calories: 571 kcal
Course: Dessert
Cuisine: Mediterranean, Italian

Ingredients

For the ravioli dough
  • 7 ounces 00 flour or all-purpose flour, Italian; soft wheat
  • 0.7 ounces cocoa powder unsweetened
  • 2 egg large
  • 1 pinch salt
  • 1 tablespoon olive oil
For the filling
  • 7 ounces ricotta cheese well drained, fresh
  • 3.5 ounces mascarpone
  • 1 tablespoon parmigiano reggiano grated
  • 1-2 pear peeled and cut into small pieces, fresh
  • 1 pinch salt
For the sauce
  • 3-4 tablespoons mascarpone
  • 1 knob butter

Instructions

Make the ravioli dough
    Cup of Yum
  1. In a large bowl, mix the cocoa powder with the wheat flour until it’scompletely incorporated. Make a ‘well’ in the centre of the flour and add the eggs, salt and olive oil. Beat the eggs with a fork and then mix the flour and eggs together until you have the start of a dough.
  2. Using your hands, start to knead the dough whilst it is still in the bowl until it comes away easily from the sides. Turn the dough out onto a wood or marble work surface and continue toknead for 7-10 minutes until the dough is smooth and elastic.
  3. Roll the dough into a ball and wrap it in plastic wrap (clingfilm). Let it rest for30 minutes.
Make the filling
  1. Peel the pear/s and cut into small pieces. Drain the ricotta well and mash it with a fork. Add the mascarpone, apinch of salt and the pear. Mix everything together well and set aside.
Make the heart-shaped ravioli
  1. Once the dough has rested, cut off about ¼ and reseal the rest. Use a rolling pin or your hand to flatten the dough piece and then pass it though the widest setting on your pasta machine. Fold the pasta sheet in thirds and repeat this process twice.
  2. Next pass the dough sheet once through each of the next 2 or 3 settings. On my machine the widest setting is 7. I then passed it though 6, 5, and 4. You don’t want the pasta sheet to be too thin or it will break easily.
  3. Lay the sheet on a flat floured surface and place 1-2 teaspoons of the filling 2-4 times on one half of the sheet. You need to allow space to cut out the ravioli. How far apart the filling is on the sheet depends on how large your shape cutter is.
  4. Fold the empty part of the dough sheet over the filling and press around each section of filling using your fingers. Then carefully cut out your ravioli hearts. Gently press the edges of the pasta hearts to help them seal and place the ready ones on a flour dusted surface. Repeat with the rest of the dough.
Make the sauce
  1. Melt the butter and mascarpone together in a pan on a very low heat. Add small pieces of strawberries.
Finish and serve
  1. Put a pot of water on to boil for the chocolate ravioli hearts. Add salt once the water starts to boil and bring to a boil again. Cook the ravioli in the boiling water for 5-6 minutes. Depending on how thick your dough is they may need a bit longer. Test taste one before draining them all.
  2. Either use a slotted spoon to remove the ravioli from the water and add it to the sauce, mix gently together and serve. OR put some of the mascarpone with strawberries on a plate and place the ready ravioli on top. Sprinkle with chopped fresh mint and serve immediately.

Notes

  • This chocolate ravioli is suited for romantic occasions but can be served anytime special meals are planned.
  • The pasta dough can also be used to make tagliatelle if preferred.
  • Leftover ravioli or dough should be stored according to fresh pasta storage recommendations to maintain freshness.

Nutrition Information

Calories 571kcal (29%) Carbohydrates 50g (17%) Protein 18g (36%) Fat 34g (52%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 0.2g (10%) Cholesterol 155mg (52%) Sodium 168mg (7%) Potassium 265mg (6%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 996IU (20%) Vitamin C 2mg (2%) Calcium 199mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 571

% Daily Value*

Calories 571kcal 29%
Carbohydrates 50g 17%
Protein 18g 36%
Fat 34g 52%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.2g 10%
Cholesterol 155mg 52%
Sodium 168mg 7%
Potassium 265mg 6%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 996IU 20%
Vitamin C 2mg 2%
Calcium 199mg 20%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.