Well I am doing a little catering for
my sister's monthly meeting of her sorority next week and so I told her I
would do something special for her. I have to make it all on Sunday,
and she can just reheat it all. Whole wheat rolls, Caprese Salad, white
mushroom lasagna, and of course, chocolate ravioli. So, here is the
recipe I use to make them, I have made them plenty of times, but
have just never taken any pictures.
Take a bag of mini chocolate chips and mix in a large bowl with a half
cup cream and half cup chopped pecans. Set aside. In mixer of food
processor, put in 2 cups organic unbleached unbromated all purpose
flour, 3 eggs, a half cup bittersweet cocoa, and three or so tablespoons
vanilla. Now, comes the sweetener. I prefer honey, or organic
evaporated cane juice. About a third cup. If you aren't into the
natural thing, then cane sugar. Oh well. Whizz or mix and add enough
water so that with the machine on, it forms
a ball.
Take the ball out and cut it into 4 pieces. Using a pasta
roller and lots of flour, roll the dough out into sheets down to the
second to thinnest setting. Make sure well dusted with flour and fold
into small sections and put aside, covered with a damp towel. Repeat
for remaining three sections. Place the sheet of dough onto the ravioli
press and push
the nipple section into the press.
Place a teaspoon of the chip mix
into the dimple of the dough on the ravioli maker. Brush the edges with
water, then place another piece of dough on top. Using a rolling pin,
press down and cut and seal the edges. Remove from the press and place
on a rack in front of a fan. Let them air dry for a while and then you
can put into a bag and freeze the way they are, or cook right away in
boiling water. Cook for three minutes, then serve with the sauce.
Sauce, easy, melt 3 ounces in a cup and a half of half and half. Add some vanilla, and pour over the cooked ravioli.
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