**if anyone is wondering why the above photo is so not my style, that’s because a friend who was interested in plating came over while i was cooking and did the plating of the dish 😀
This is the bomb! Who could resist a good cannoli filling? With all that mascarpone and ricotta in it… *give me a min to savour in that cheesy and chocolatey goodness.. Sooooo Goood!
i have to admit, this is a really awesome dessert, especially when it’s served chilled. This is how i like it. You could have it warm too.. it really up to personal preference. Something that is really friendly for the elderly too as it isn’t very sweet. You really could play around with all sorts of pasta you prefer. You could flavor them in fruit flavored powder, matcha etc.. it’s almost plausible with anything that you or your family prefers!
Yields 60 Raviolis based on the Kitchenaid ravioli attahment
- 290g Flour
- 60g Cocoa powder
- 3 Large eggs
- 2/3 cup Water
- Combine flour and cocoa in mixer.
- Make a well in the middle and add eggs.
- Slowly stream 2/3 cup water into the mix until dough comes together
- Attach the dough hook and knead until smooth (Speed 2-3 on the Kitchenaid for 5 minutes)
- Cover with a damp cloth and rest for 20 minutes
Chocolate Cannoli Filling
- 250g whole milk Ricotta cheese
- 170g Mascarpone cheese
- 1/2 cup powdered sugar
- 3 tablespoons cocoa
- In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese
- Fold in powdered sugar
- Cover and chill 30 minutes (I put my fillings into a piping bag for easy piping into the ravioli maker, you could choose to spoon it in too)
Putting it Together
- Cut ¼ of the prepared dough and run it thru the Kitchenaid Pasta Roller till desired thickness (I did mine till thickness no.4)
- Flour dough evenly and fit it into the Ravioli maker (You want the dough to be off equal size, trim off excess)
- Fill Cannoli filling into the feeder ** Remember not to fill it to the brim or you risk the filling overflowing.
- Fill and turn the knob of the ravioli maker till all dough is finished
- Let ravioli dry for 5-10 mins before tearing them apart
- Boil immediately or freeze them till further use
- To cook the ravioli, bring a large pot of water to a boil.
- Gently add ravioli to boiling water and cook for 9-12 mins **depending on how you prefer you ravioli to be
- Use a slotted spoon to remove cooked ravioli from the water
- Consume immediately or chill it in the fridge. ** I prefer it chilled
Just a couple of easy steps to roll the chocolate pasta sheet! i like how the mixer does everything, and i only had to hold the pasta and change the thickness setting from time to time. Just remember to dust your dough before running thru the sheeter. in any case should you not have a pasta roller, just roll it out using a rolling pin to equal thickness. That would work just the same 🙂
i could get ravolis in a matter of minutes. The only issue i have with this attachment, i didn’t like how it doesn’t seal well.. i still have to seal manually for some of my raviolis and the whole idea of attaching this to the machine is unexplainable.. The machine does nothing except holding on the the maker. i had to turn the feeder manually
i hope you all enjoy this recipe & love it as much as i do.
Till then, Happy Baking