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.


4 people


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


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


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

Shaping and cooking the ravioli

2 litres water
2 tbsp sugar
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How it's done


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.


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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