Chocolate Ravioli with Orange Mascarpone Filling

Ingredients

Pasta:

• 175g Strong White Flour (00 Flour)
• 3 tbsp Cocoa
• Pinch of Salt
• 2 Large Eggs
• 1 tbsp Extra Virgin Olive Oil

Poaching syrup:

• 350g Sugar
• 1 Litre Water
• 1 Orange Zest
• 2 Cinnamon Sticks

Orange Filling:

• 300g Mascarpone
• 125g White Chocolate Drops (Chopped)
• 1 Orange, Zest and Juice

Chocolate Sauce

• 180ml Cream
• 160g White Chocolate
• 2 tbsp Butter
• 1tbsp Syrup (optional)
• 1 tbsp Cointreau

Dark and white chocolate shavings for decoration. Orange Zest. Mint Leaves.

Directions

Poaching Syrup:

• Add Sugar, Zest, Cinnamon to the Water, bring to boil and simmer until syrup is is formed. Poach the pasta in the syrup for 3 - 4 mins. Set aside

Orange Filling:

• Combine filling ingredients in bowl and set aside

Chocolate Sauce:

• Melt all ingredients in bowl over hot water (Bain Marie) and keep stirring until smooth. Keep sauce warm and set aside

To Make Pasta and Fill:

• Sift Flour and Salt info Bowl. Make a well in centre with your fist
• Beat Eggs and other ingredients together in separate bowl
• Gradually mix ingredients into the flour and salt using the fingers of one hand
• Kneed pasta until smooth. If still tacky, add in more flour trying not to over kneed the mix.
• When finished, mould into ball and wrap in cling film and allow to rest for at least 30 minutes, and up to 2 hours.
• Feed Pasta through lowest setting in rolling machine. Fold in 3 and feed through on lowest setting again. Then feed through each setting moving up after each roll.
  • If rolling by hand, place on a clean (not floured) surface, roll out the one third of the dough to a 5mm thickness. Lift the dough from the surface and rotate 45 degrees. The dough should not “cling” or stick to the surface. This helps in the stretching process. Continue rolling, lifting and rotating until the dough is very thin. Repeat with remaining dough.
• Feed through to second last setting
• Cut into managable length, ensuring that you have a 2nd length of pasta for the top
• Place one length on floured surface, spoon small amounts of filling onto pasta leaving 2-3 cm on either side of filling
• Using pastry brush dipped in water, brush the edges around the filling and place the other length of pasta on top.
• Gently firm and seal around the filling being careful not to pierce the filling or squish it out
• Cut the pastry between each filling making ravioli squares
• Cook in poaching syrup for 3 - 4 mins. Carefully lit out with a draining spoon and plate. Drizzle with Chocolate Sauce and decorate with shavings, orange zest and mint leaves
• Serve immediately