Chocolate ravioli with nut and date filling

Chocolate ravioli with nut and date filling

Total: 6 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / people: 634 kcal
, Fat: 22 g
, Carbohydrate: 90 g
, Protein: 17 g

Ravioli for dessert rather than as a main course! The classic Italian dish becomes a sweet treat. I regularly conjure up this dessert for guests and it always takes them by surprise! The ravioli can easily be prepared in advance and then just need to be cooked in boiling water with sugar for a few minutes. The nut, date and chocolate filling is perfect for this time of year! If you want them even more Christmassy, just add a pinch of cinnamon and cardamom.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350g white flour
50g cocoa powder
1tsp salt
1tbsp oil
2tbsp maple syrup
2dl water

Filling

40g cashew nuts
30g hazelnuts
5 dates, pitted (approx. 50 g)
2tbsp almond drink
15g coconut oil
10g cocoa powder
30g dark chocolate, in pieces

Shaping and cooking the ravioli

2litres water
2tbsp sugar
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How it's done

Dough

Mix the flour, cocoa and salt in a bowl. Add the oil, maple syrup and water and mix to produce a dough. Knead the dough on a lightly floured surface for approx. 5 mins. until you can form it into a ball. Wrap the dough in cling film and chill for approx. 1 hr.

Filling

Soak the cashews and hazelnuts in water for approx. 4 hrs. Drain the nuts, place in a blender/mixer with the other filling ingredients and purée. Cover the filling and chill for approx. 1 hr.

Shaping and cooking the ravioli

Halve the dough and knead both halves well. Roll out both halves to form thin rectangular sheets. Place the first sheet over the ravioli mould. Spoon in the filling. Carefully place the second sheet of pasta over the mould and roll with a rolling pin to seal the edges, pressing down firmly.

Bring the water and sugar to the boil in a large pan and cook the ravioli in batches for 8-10 mins.

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