Catherine’s Chocolate Ravioli with Orange Mascarpone Filling

Rolling pasta 21 150x150 Catherines Chocolate Ravioli with Orange Mascarpone FillingTaste of Xmas London Waitrose 150x150 Catherines Chocolate Ravioli with Orange Mascarpone FillingTaste of Xmas 2011 150x150 Catherines Chocolate Ravioli with Orange Mascarpone Filling

 

 

 

 Catherine’s Chocolate Ravioli with Orange Mascarpone Filling

Serves 4

 For the pasta

175g “00” flour or strong white flour

3 tbsp cocoa

Pinch of salt

2 large eggs, free range or organic if possible

1 tbsp extra virgin olive oil

 Flour and cocoa for dusting

 

Orange Filling

300g mascarpone

125g white chocolate drops, chopped

1 orange, zest and juice

 

Poaching Syrup  

350g sugar

1 l water

1 orange, zest

2 cinnamon sticks

Dark and White Chocolate shavings for decorating

Orange zest

Mint leaves

Traditional method of making pasta dough

1. Sieve the flour, cocoa and salt onto a clean work surface and make a well in the centre with your fist. Beat the eggs and oil together and pour them into the well.

2. Gradually mix the liquid ingredients into the flour using the fingers of one hand. Knead the pasta until smooth. Wrap in cling film and allow to rest for at least 30 minutes before rolling it out, as the pasta will be much more elastic after resting.

Making pasta dough in a food processor

1. Add the flour and salt into the bowl of a food processor. Pour in the beaten eggs and oil and process until the dough begins to come together (this will only take a few seconds). Turn out and knead until smooth. Wrap in cling film and rest for at least 30 minutes.

 

  1. Prepare the poaching liquid, by adding the sugar, zest and cinnamon to the water, bring to the boil and simmering until a light syrup is formed.
  2. Combine the filling ingredients in a bowl and set aside.
  3. To make the ravioli, place the setting on the pasta machine onto widest and roll the pasta until the 2nd to last setting.  Cut the length of pasta to a manageable length, ensuring that you have a 2nd length of pasta for the top.
  4. Place one length on a floured surface, spoon small amounts of the filling into the pasta, leaving about 2 – 3cm on each side of the filling. 
  5. Using a pastry brush dipped into water, brush the edges and around the filling and place the other length of pasta on top, gently firming around the filling.  Cut the pasta with a pastry cutter in between the filling.  Place on a floured tray until ready to cook.
  6. To cook, poach in the syrup for about 3 – 4 minutes. Carefully lift out with a spotted spoon and place on the serving plate. Drizzle with white chocolate sauce and decorate with chocolate shavings, orange zest and mint leaves. Serve immediately.  

 

Chocolate Sauce

180ml cream

160g white chocolate  

2 tbsp butter

1 tbsp syrup (optional)

1 tbsp cointreau

 

To prepare the sauce, melt all the ingredients in a bowl over hot water (bain marie) and keep stirringuntil smooth.  Keep sauce warm.