Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce

 

How to make Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce

This one is for the chocoholics. Bringing a spin to the Italian pasta - Ravioli, it is made with chocolate and amaranth flour. Fill with a nutty cream cheese filling, it is served it a boozy chocolate sauce.

Ingredients

For the Ravioli

3/4 cup amaranth flour

3/4 cup whole wheat flour

1/4 cup cocoa powder

2 eggs

1/2 tsp salt

For the Filling

1 cup cream cheese

1/4 cup nuts (almonds or hazelnuts), chopped

1/4 cup milk

For the Sauce

125 gm dark compound chocolate

200 ml cream

2 tbsp sugar

1/2 cup kahlua* 

1/4 cup milk

* A good substitute for Kahlua depends on what you're making. For cocktails like White Russians, you can use Tia Maria, Mr. Black Cold Brew Coffee Liqueur, or even Baileys (though it will be creamier and less coffee-forward). For a non-alcoholic option, instant coffee dissolved in water with sugar and vanilla extract can mimic the flavor

How to Make Amaranth Chocolate Ravioli with Kahlua Chocolate Sauce

For the Ravioli

In a mixing bowl, sift together the flours, cocoa powder and salt. Make a well in the centre and keep it aside.

In another bowl, whisk the eggs until light and fluffy. Slowly, add it into the flour mixture while working all the ingredients to form a dough. If the dough is too sticky, add some more whole wheat flour.

Knead well. It will take some effort. If the dough is still sticky, oil your hands a little to help you with the kneading. Find a large work surface to knead.

Once you get a medium-soft dough, wrap it in cling-film and keep in the refrigerator for 30 minutes.

Divide the dough into four balls and roll it using a pasta machine, from the thick to the thinnest setting. If you are using your hands, knead it a little and roll it using a rolling pin. In both cases, you will need some extra flour to make it easier to roll the dough. If you are using a rolling pin, try to make it as thin as possible.

Keep the sheets covered to ensure that they don't dry out.

 

For the Filling

Place the cream cheese in the blender and blend for 1-2 minutes. It should be nice and smooth and not too runny. If it is too thick, add a little milk to thin it down.

Add the chopped nuts, mix well and keep it aside.

For the Sauce

Chop the chocolate into smaller pieces and melt it lightly in a double boiler OR in microwave.

In another pan, heat the cream and milk. Add the sugar and stir until it dissolves. Remove from the flame and pour it into the melted chocolate.

Mix well using a wooden spatula. Remember that the sauce will thicken up later, so make it a little runny.

Add Kahlua and mix well. If it is still thick, add some more milk or cream.

To Assemble

Cut the ravioli sheets into small rectangles using a pasta cutter. Place a good quantity of the filling at the centre of the sheet, leaving half an inch gap at the sides. Brush the sides with a little water, fold over the sheet and seal the edges. You can use a cutter or a fork for this.

Take a large saucepan filled with water, add 2 Tbsp sugar and bring it to a boil.

Add the raviolis in small batches. Make sure you don't overcrowd the pan. Let it cook and then it will automatically float at the surface after 2-3 minutes.

Remove from the pan and repeat the process with the other batches. Keep covered.

To Serve

Place the ravioli in a serving dish and pour the sauce on top. You can garnish with chocolate shavings or fresh berries if you like.

 

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