Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce Recipe

 
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Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce
How to make Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce
  • Chef: Plavaneeta Borah
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

This one is for the chocoholics. Bringing a spin to the Italian pasta - Ravioli, it is made with chocolate and amaranth flour. Fill with a nutty cream cheese filling, it is served it a boozy chocolate sauce.

Ingredients of Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce

  • For the Ravioli
  • 3/4 cup amaranth flour
  • 3/4 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 2 eggs
  • 1/2 tsp salt
  • For the Filling
  • 1 cup cream cheese
  • 1/4 cup nuts (almonds or hazelnuts), chopped
  • 1/4 cup milk
  • For the Sauce
  • 125 gms dark compound chocolate
  • 200 ml cream
  • 2 tbsp sugar
  • 1/2 cup kahlua
  • 1/4 cup milk

How to Make Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce

  • 1.For the Ravioli
  • 2.In a mixing bowl, sift together the flours, cocoa powder and salt. Make a well in the centre and keep it aside.
  • 3.In another bowl, whisk the eggs until light and fluffy. Slowly, add it into the flour mixture while working all the ingredients to form a dough. If the dough is too sticky, add some more whole wheat flour.
  • 4.Knead well. It will take some effort. If the dough is still sticky, oil your hands a little to help you with the kneading. Find a large work surface to knead.
  • 5.Once you get a medium-soft dough, wrap it in cling-film and keep in the refrigerator for 30 minutes.
  • 6.Divide the dough into four balls and roll it using a pasta machine, from the thick to the thinnest setting. If you are using your hands, knead it a little and roll it using a rolling pin. In both cases, you will need some extra flour to make it easier to roll the dough. If you are using a rolling pin, try to make it as thin as possible.
  • 7.Keep the sheets covered to ensure that they don't dry out.
  • For the Filling
  • 1.Place the cream cheese in the blender and blend for 1-2 minutes. It should be nice and smooth and not too runny. If it is too thick, add a little milk to thin it down.
  • 2.Add the chopped nuts, mix well and keep it aside.
  • For the Sauce
  • 1.Chop the chocolate into smaller pieces and melt it lightly in a double boiler.
  • 2.In another pan, heat the cream and milk. Add the sugar and stir until it dissolves. Remove from the flame and pour it into the melted chocolate.
  • 3.Mix well using a wooden spatula. Remember that the sauce will thicken up later, so make it a little runny.
  • 4.Add Kahlua and mix well. If it is still thick, add some more milk or cream.
  • To Assemble
  • 1.Cut the ravioli sheets into small rectangles using a pasta cutter. Place a good quantity of the filling at the centre of the sheet, leaving half an inch gap at the sides. Brush the sides with a little water, fold over the sheet and seal the edges. You can use a cutter or a fork for this.
  • 2.Take a large saucepan filled with water, add 2 Tbsp sugar and bring it to a boil.
  • 3.Add the raviolis in small batches. Make sure you don't overcrowd the pan. Let it cook and then it will automatically float at the surface after 2-3 minutes.
  • 4.Remove from the pan and repeat the process with the other batches. Keep covered.
  • To Serve
  • 1.Place the ravioli in a serving dish and pour the sauce on top. You can garnish with chocolate shavings or fresh berries if you like.
Key Ingredients: amaranth flour, whole wheat flour, cocoa powder, eggs, salt, cream cheese, nuts (almonds or hazelnuts), milk, dark compound chocolate, cream, sugar, kahlua, milk

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