Chocolate Ravioli with White Chocolate Mascarpone and Raspberry Sauce Recipe

Introduction

Chocolate ravioli with white chocolate mascarpone and raspberry sauce is an elegant dessert that combines rich flavors and delicate textures. This recipe offers a homemade chocolate pasta filled with creamy sweetness, perfectly complemented by a vibrant raspberry sauce.

Ingredients

• For the Chocolate Pasta:
• 1 3/4 cups flour
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar
• 3 eggs
• 1/4 tsp salt
• 1 tbsp water
• 1 tsp vanilla extract
• For the Filling:
• 8 oz white chocolate
• 1/4 cup cream, plus 1 tbsp cream
• 8 oz mascarpone cheese
• 1 tsp vanilla extract
• For the Sauce:
• 3 tbsp unsalted butter
• 1/4 cup sugar
• 1/3 cup water
• 1 tbsp cornstarch
• 1 cup fresh raspberries, plus extra for garnish

Instructions

1. Step 1: To make the pasta dough, combine all pasta ingredients in a stand mixer with the flat beater and mix until mostly combined, about 30 seconds to 1 minute. Switch to the dough hook and knead on speed 2 for 2-3 minutes. If the dough is crumbly, add water 1 tbsp at a time until it comes together. Remove the dough and knead by hand for 2 minutes. Cover with plastic wrap and let rest for 30 minutes to an hour.
2. Step 2: For the filling, melt white chocolate and 1/4 cup cream together in a double boiler. Set aside 1/3 cup of this mixture for the sauce later. Whisk mascarpone, vanilla, and 1 tbsp cream until soft and combined. Fold in the melted white chocolate mixture gradually, without overmixing.
3. Step 3: Divide the pasta dough into 4 pieces. Roll each into a thin, oblong shape and feed through a pasta roller on the widest setting. Fold and roll again until smooth with no holes. Then pass through settings 2 and 3 twice each. If using a ravioli mold, dust it with flour before placing the pasta on top. Lightly flour and press the mold to create indentations.
4. Step 4: Fill each indentation with about a teaspoon of chocolate mascarpone filling. Cover with a second pasta sheet, gently pressing to avoid air bubbles. Lightly flour and roll over the top until perforations are visible. Flip, remove from the mold, and separate the ravioli. Repeat until filling is used, saving any scraps for fettuccini by rolling out and cutting at settings 4 or 5.
5. Step 5: To make the raspberry sauce, melt butter in a small saucepan. Add sugar and raspberries, cooking over medium heat while stirring until sugar dissolves and raspberries break down. Mix cornstarch with water until smooth and stir into the saucepan. Cook until sauce thickens, then strain through a fine mesh sieve to remove seeds.
6. Step 6: Bring a large pot of water to a rolling boil. Cook ravioli for about 9 minutes until they float. Drain and serve 5 ravioli per person.
7. Step 7: Heat the reserved white chocolate sauce in the microwave for 30 seconds, stir, then heat for another 15 seconds and stir again. Drizzle the white chocolate sauce and raspberry sauce over the ravioli. Garnish with fresh raspberries and serve immediately.

Tips & Variations

• Use a ravioli mold to create uniform shapes or hand-seal for a rustic look.
• If dough is too dry, add water slowly to avoid sticky texture.
• For a sweeter sauce, add extra sugar while cooking raspberries.
• Try substituting white chocolate with milk chocolate for a richer filling.
• Leftover pasta scraps make excellent chocolate fettuccini, perfect for a unique treat.

Storage

Store uncooked ravioli in the refrigerator for up to 24 hours, covered tightly. For longer storage, freeze the ravioli on a tray, then transfer to an airtight container for up to 1 month. Cook frozen ravioli directly in boiling water, adding a few extra minutes. Leftover cooked ravioli should be refrigerated and eaten within 2 days; reheat gently to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pasta dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the dry ingredients, add eggs and liquids gradually, then knead on a clean surface for about 8-10 minutes until smooth and elastic.

What if I don’t have a double boiler for melting chocolate?

You can melt chocolate in a heatproof bowl placed over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir frequently and remove from heat once smooth to avoid overheating.

Chocolate Ravioli with White Chocolate Mascarpone and Raspberry Sauce Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

Indulge in these decadent Chocolate Ravioli filled with a luscious white chocolate mascarpone cream, served with a vibrant raspberry sauce. This elegant dessert combines homemade cocoa pasta with a creamy filling and a tangy fruit sauce to create a perfect balance of rich and refreshing flavors, ideal for special occasions or impressing guests.

• Author: Lila
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: About 20 ravioli (serves 4) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Chocolate Pasta

• 1 3/4 cups flour
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar
• 3 large eggs
• 1/4 tsp salt
• 1 tbsp water
• 1 tsp vanilla extract

For the Filling

• 8 oz white chocolate
• 1/4 cup heavy cream plus 1 tbsp heavy cream
• 8 oz mascarpone cheese
• 1 tsp vanilla extract

For the Sauce

• 3 tbsp unsalted butter
• 1/4 cup granulated sugar
• 1/3 cup water
• 1 tbsp cornstarch
• 1 cup fresh raspberries plus additional berries for garnish

Instructions

1. Make the Pasta Dough: Combine all pasta dough ingredients in a stand mixer using the flat beater attachment until mostly combined, about 30 seconds to 1 minute. Switch to the dough hook and knead on speed 2 for 2-3 minutes, adding water 1 tbsp at a time if dough is crumbly until it forms a cohesive ball. Remove dough and knead by hand for 2 minutes, then cover with plastic wrap and allow to rest for 30 minutes to 1 hour.
2. Prepare the Filling: Melt white chocolate with 1/4 cup heavy cream in a double boiler until smooth. Reserve 1/3 cup of this mixture for the sauce later. In a separate bowl, whisk mascarpone, vanilla, and 1 tbsp cream until soft and combined. Fold in the melted white chocolate mixture gently until fully incorporated without overmixing.
3. Roll Out and Assemble Ravioli: Divide rested dough into 4 portions. Roll each portion into a thin, oblong shape. Pass through a pasta roller on the widest setting several times, folding dough into thirds or quarters to smooth and eliminate holes. Then run through the roller twice each on settings 2 and 3 (optional up to 4) until smooth. Lightly flour a ravioli mold and lay pasta sheet on top. Dust with flour, press mold into dough to create indentations, and fill each with about 1 tsp of mascarpone filling. Cover with a second pasta sheet, press lightly to seal avoiding air bubbles, dust top with flour, and roll with a rolling pin to reveal ravioli shapes. Flip mold, remove ravioli, and separate pieces. Repeat with remaining dough and filling, using dough scraps for fettuccine if desired. Use immediately or refrigerate/freeze for later.
4. Make Raspberry Sauce: Melt butter in a small saucepan over medium heat. Add sugar and raspberries, cooking while stirring until sugar dissolves and raspberries break down. Adjust sweetness if desired. Mix cornstarch and water until smooth, then stir into the saucepan. Cook, stirring constantly, until sauce thickens rapidly. Strain through a fine mesh sieve to remove seeds and set aside.
5. Cook the Ravioli: Bring a large pot of water to a rolling boil. Gently add ravioli and cook for approximately 9 minutes until they float to the surface. Drain carefully.
6. Plate and Serve: Warm the reserved white chocolate mixture in the microwave for 30 seconds, stir, then heat for 15 more seconds and stir again. Drizzle this white chocolate sauce over the cooked ravioli. Spoon the raspberry sauce over and garnish with fresh raspberries. Serve immediately for a show-stopping dessert.

Notes

• Ensure the pasta dough is well rested before rolling to improve elasticity and prevent tearing.
• If dough feels too dry or crumbly, add water gradually, as needed.
• Do not overmix the mascarpone filling to maintain a smooth, creamy texture.
• Use a fine mesh strainer for the raspberry sauce to avoid seeds in the final presentation.
• Leftover pasta scraps can be rolled out and cut into fettuccine for another meal, reducing waste.
• Ravioli can be frozen after assembly; cook from frozen for best results.
• Adjust raspberry sauce sweetness according to your taste preference.

Keywords: Chocolate ravioli, white chocolate mascarpone, raspberry sauce, homemade chocolate pasta, dessert ravioli, Italian dessert