White Chocolate Mascarpone Chocolate Ravioli with Raspberry Sauce
This chocolate ravioli with white chocolate mascarpone filling and raspberry sauce is an elegant, romantic, and unique dessert that is sure to impress!
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I won’t lie, I’ve been wanting to make this chocolate ravioli for years. And it’s everything I hoped it would be.
When I lived in Tucson, there was a little candy shop/cafe on 4th Avenue I went to on occasion, called The Chocolate Iguana. They had all sorts of bulk candies, from those gummy candies that look like blackberries and raspberries, to vintage chewing gum cigarettes, to those colorful candy dots you can never seem to get completely off the strip of paper. Browsing their selection felt nostalgic, a feast for both the eyes and the imagination.
One item in particular up by the register caught my eye: a bag of chocolate pasta. It looked just like your normal rotini, but a rich, deep brown. Intrigued, I bought it.
When a couple friends of mine had a dessert party at their apartment, I cooked it up, tossed it with some whipped cream and strawberries, and brought it over.
It was, unlike this ravioli, not everything I had hoped for.
The problem was that, having never made it before, I didn’t know that chocolate pasta isn’t particularly sweet. It’s mainly just flavored with cocoa. You could just as easily serve it with a nice sweet and spicy mole sauce and some chicken as you could tossed with berries and cream.
So when I tossed it with whipped cream (which promptly un-fluffed, since whipped cream isn’t meant to be tossed with pasta) and threw in some berries, there wasn’t really enough sugar in the dish to balance out the mostly bitter chocolate pasta and still call it dessert.
But, on the plus side, it spurred a lasting mild obsession with the idea of chocolate pasta that has just been rolling around in the back of my head for the last 8 years or so and has finally culminated in the chocolate ravioli I made for today’s post.
When I made the chocolate pasta dough, I did put in a little powdered sugar to cut the bitterness a little, but the sweetness of this unique dessert comes mostly from the filling and the sauce.
The filling is a mixture of white chocolate and mascarpone cheese, for a delicate sweetness and a texture more like that of a traditional ravioli filling.
How to make chocolate ravioli
I bought this awesome ravioli maker on Amazon and the first thing I made with it was dessert! I haven’t even made a single savory ravioli in my life and here I am making white chocolate stuffed chocolate pasta with raspberry sauce. This is what’s important, y’all. It’s also kind of ridiculous. Anyway, the mold is pretty cool and while I’m sure it is not necessary to make perfectly functional stuffed pasta, it sure does make a pretty, consistent, nicely shaped ravioli.
Basically, you roll out a big sheet of your pasta dough and lay it over the (floured) metal mold.
Then, you take the white plastic piece with the bumps on it and press it into the top, pushing down little indentations into each ravioli section so you have a nice space to fill.
Remove the plastic piece, fill each little indentation with about a teaspoon of filling, and top with a second sheet of pasta dough.
Use a regular rolling pin over the top until you can see all the zig zag edges start to show through. Flip over and remove the metal mold, and then separate the ravioli.
You can use the dough scraps to make another sheet of pasta to roll out, and when I ran out of filling, I had enough dough left for one little nest of chocolate fettuccini. Maybe I’ll put some mole sauce on it!
The ravioli, once assembled, can be refrigerated or frozen until you want to cook it, and then it’s topped with a duo of white chocolate drizzle, which gives it the sweetness it needs to really feel like dessert, and smooth, tart raspberry sauce. (I’d advise straining out the seeds for a less disruptive eating experience). Throw on a few whole raspberries for a pop of color and freshness, and voila!
It’s truly a dessert to remember. The perfect balance between bitter, sweet, and tart.
This recipe is not for the faint of heart, but since it makes 36 raviolis it will probably last you a while. We served ourselves five a piece, so this will be an impressive, elegant, and unique dessert for seven people. I’d say it’s worth the effort!
Warning: Do not overmix the mascarpone! I’ve made this mistake before and almost made it again – you whisk it and it gets fluffy and beautiful, and then you whisk it a little more thinking it will get even more fluffy and more beautiful, and instead it betrays you and separates into chunks and liquid.
Chocolate Ravioli with White Chocolate Mascarpone and Raspberry Sauce
For the Chocolate Pasta
- 1 3/4 cups flour
- 1/4 cup cocoa
- 1/4 cup powdered sugar
- 3 eggs
- 1/4 tsp salt
- 1 tbsp water
- 1 tsp vanilla
For the filling
- 8 oz white chocolate
- 1/4 cup cream + 1 tbsp cream
- 8 oz mascarpone cheese
- 1 tsp vanilla
For the sauce
- 3 tbsp unsalted butter
- 1/4 cup sugar
- 1/3 cup water
- 1 tbsp cornstarch
- 1 cup fresh raspberries plus additional berries for garnish
To make pasta dough
- Combine all pasta ingredients in a stand mixer and mix with the flat beater until ingredients are mostly together, about 30 seconds to 1 minute.
- Switch to the dough hook and beat on speed 2 for 2-3 minutes. If dough is crumbly, add water 1 tbsp at a time until it comes together.
- Remove dough and hand knead for 2 minutes. Cover with plastic wrap and let rest for 30 minutes to an hour.
To make filling
- Meanwhile, in a double boiler, melt together white chocolate and 1/4 cup cream. Set aside 1/3 cup of the mixture to use for a sauce later.
- Whisk together mascarpone, vanilla, and 1 tbsp cream just until combined and soft. Fold in white chocolate mixture a little at a time until fully incorporated. Do not overmix.
To assemble ravioli
- Divide pasta dough into 4 pieces. Roll each piece out into thin, oblong shape. Feed through pasta roller on widest setting. Fold in thirds or quarters and roll through again until it’s smooth and has no holes. Then run pasta sheet through on setting 2 twice, then setting 3 twice. You can go up to 4 if you’d like.
- If using a mold, flour ravioli maker before laying pasta sheet on top. Lightly flour top of pasta and press plastic mold into top to create indentations.
- Fill each indentation with about a tsp of chocolate mascarpone filling. Top with second sheet of pasta dough, pressing lightly into each indentation while placing on top to avoid trapping air bubbles. Lightly flour, and roll the top with a rolling pin until you can see the perforations. Flip over, remove ravioli from mold, and separate pieces.
- Repeat until filling is used up, piecing together pasta scraps when necessary. Roll any extra dough out to setting 4 or 5 and cut into fettuccini for use in another dish.
- Use ravioli immediately, or refrigerate or freeze for later.
To make raspberry sauce
- Melt butter in a small saucepan. Add sugar and raspberries and cook over medium heat, stirring frequently, until sugar is dissolved and raspberries have broken down. Sauce will be tart – add more sugar if you prefer it sweeter.
- Mix cornstarch and water until smooth, and pour mixture into saucepan, stirring constantly. Sauce should thicken quickly.
- Strain sauce through a fine mesh sieve and discard seeds.
To assemble dish
- Bring a pot of water to a rolling boil. Cook ravioli for about 9 minutes. All pieces should be floating. Drain and serve about 5 to a person.
- Heat reserved white chocolate sauce in the microwave for 30 seconds and stir. Heat for another 15 seconds, stir, and drizzle on top of ravioli.
- Drizzle raspberry sauce over ravioli and top with fresh raspberries. Serve immediately.
When I make this and I cut into the ravioli, the filling spews out clear and watery. What am I doing wrong? Everything else is fabulous! The filling taste wonderful but when it cooks it liquifies inside the ravioli. Help!
This sounds great. I’ve been wanting to try it, but it would need to be cooked ahead and taken to another home to serve. Can the ravs been refrigerated and served chilled?
Thanks, Sue! If you can’t serve it hot, I think it would probably be better served at room temperature than chilled. You’ll also want to do something to ensure the ravioli doesn’t stick together during transport. Pre-cooking, I stored mine in a large flat tupperware with plastic wrap between layers so I wasn’t stacking any raviolis directly on top of each other, so that method might work post-cooking as well. The only thing is the white chocolate sauce will solidify when chilled so you will want to pop that in the microwave for 30 seconds or so before serving! Let me know if you have any other questions! I’d love to hear how it turns out!
Caroline – I have to say that I am fascinated by this! Chocolate pasta as a dessert has never appealed to me! But I trust you, so maybe I will try it. 🙂
I also once bought chocolate pasta (dried form) and served it with a mole-based chicken sauce with lots of cilantro and cotija cheese! It was delicious!
Ooooh, mole and cotija sounds amazing! I might have to do that with my little leftover nest of chocolate fettucini. I’ll pass on the cilantro!
My mom was a little skeptical about the chocolate pasta at first too but she tried some of the ravioli and really liked it! Let me know if you decide to give it a shot!