By: Anthony DeFelice
Capturing the essence of Italy, d.vino’s Executive Chef Martin Garcia has created seven unique interpretations of ravioli using seasonal, farm-fresh ingredients to welcome the return of the popular third annual Festival of Ravioli, going on now through Oct. 28. Since opening, the restaurant has hand rolled more than 320,000 raviolis in the old world artisan tradition. The menu includes crab ravioli, corn agnolotti, short rib ravioli, four cheese ravioli, chicken ravioli, pear ravioli, and our personal favorite, chocolate ravioli! Chef Garcia has shared his recipe so you can make and enjoy at home!
Cocoa Ravioli Pasta
4 lb Caputo “00” flour
1.5 oz sugar
0.5 cup olive oil
3 whole eggs
1 cup cold water
2 cup egg yolks
2 cup cocoa powder
Add flour, cocoa and sugar to large mixing bowl. Add the eggs, egg yolks, olive oil and water to blender and puree by mixing on low speed for 8-10 minutes. Pull out when still flaky, be careful not to over mix.
Chocolate Cannoli Filling
12 oz Ricotta Cheese
8 oz mascarpone cheese
0.75 cup powdered sugar
3 tbsp cocoa powder
Add all the ingredients in the food processor and blend until all the ingredients are combined.
Spread the pasta out in a flat sheet, and use a cookie cutter to mark each ravioli. Add a tablespoon of the filling in each mark and lay another sheet on top.
Pinch around each filling to seal it in between the pasta, then use the cookie cutter to cut each ravioli out.
Cook the ravioli in boiling water for about 5 minutes. Add 2 oz raspberry sauce in a cold saute pan, then add the ravioli and mix with the sauce. Plate five raviolis and add 1 oz. Kahula creme anglaise on top of each. Add chopped strawberries, candied walnuts and mint leaves.