Prepare to embark on a sensational gastronomic journey that defies traditional dessert boundaries! This extraordinary White Chocolate Ravioli with Raspberry Filling and Dark Chocolate Ganache is not just a recipe—it's an edible masterpiece that will transport your taste buds to a realm of pure culinary bliss. Imagine delicate pasta pockets filled with a luscious white chocolate and raspberry blend, draped in a silky dark chocolate ganache that promises to make your dinner guests swoon with every single bite.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup white chocolate, chopped
- 1 cup raspberries, pureed
- 1/2 cup dark chocolate, chopped
- 1/2 cup heavy cream
- Fresh raspberries for garnish
Instructions
- Prepare the raspberry filling by pureeing fresh raspberries in a blender until smooth. Strain through a fine-mesh sieve to remove seeds and set aside.
- Melt white chocolate using a double boiler, stirring gently until completely smooth and glossy. Remove from heat and let cool slightly.
- Mix the raspberry puree into the melted white chocolate, stirring until well combined. Refrigerate the mixture for 15-20 minutes to firm up.
- While filling chills, prepare pasta dough by combining flour, eggs, and a pinch of salt. Knead until smooth and elastic, then roll out into thin sheets using a pasta machine or rolling pin.
- Cut pasta sheets into small squares approximately 2 inches wide. Place a small dollop of raspberry-white chocolate filling in the center of each square.
- Fold pasta squares into triangular ravioli, sealing edges carefully with egg wash or water to prevent opening during cooking.
- Bring a large pot of salted water to a gentle boil. Carefully drop ravioli into water and cook for 2-3 minutes until they float to the surface.
- For the dark chocolate ganache, heat heavy cream in a saucepan until just simmering. Pour over chopped dark chocolate and whisk until smooth and glossy.
- Remove ravioli with a slotted spoon, drain briefly, and plate. Drizzle with dark chocolate ganache and garnish with fresh whole raspberries.
- Serve immediately while ravioli are warm and ganache is still slightly liquid. Optionally dust with powdered sugar for additional elegance.
Tips
- Temperature is Key: Ensure your white chocolate melts slowly and gently to prevent seizing. Use a double boiler and stir consistently.
- Strain Raspberry Puree: Always strain your raspberry puree to remove seeds, creating a smoother, more refined filling.
- Pasta Dough Consistency: Knead your pasta dough thoroughly to develop gluten, which ensures a tender, elastic texture.
- Sealing Technique: When forming ravioli, press edges firmly and use egg wash or water to create a tight seal, preventing filling from leaking during cooking.
- Avoid Overcrowding: Cook ravioli in batches to maintain water temperature and prevent them from sticking together.
- Ganache Perfection: Pour hot cream over chocolate and let it sit for a minute before whisking to achieve a smooth, glossy finish.
- Serve Immediately: These ravioli are best enjoyed warm, so time your preparation to serve right after cooking.
Nutrition Facts
Calories: 366kcal
Carbohydrates: 33g
Protein: 4g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 48mg
