Sweet ravioli

For the fresh cocoa pasta:

200 g of 00 flour

2 eggs

60 g of bitter cocoa powder

About 50 ml of water

FOR THE FILLING

100g of mascarpone

20 g of almond flour

10 g of sugar

FOR THE SAUCE

125 ml fresh cream

125 ml of milk

175g white chocolate

to decorate fresh raspberries

Prepare the dough by sifting the flour with the cocoa and adding the eggs while kneading. Add the water needed to obtain a smooth and homogeneous dough. Knead for about ten minutes and let it rest wrapped in cling film for half an hour.

For the filling you just have to mix the ingredients and if it's more convenient for you put the cream in a piping bag.

Roll out the dough and shape the ravioli with the mold or a wheel, placing a little filling in the center. Seal well, letting the air out, and place the finished ravioli on a tray sprinkled with semolina.

Heat the fresh cream and milk. Break the chocolate into pieces (or grate it with a grater with large holes). Pour the hot liquid over the chocolate and stir.

Cook the sweet ravioli in hot, UNSALTED water. Drain and place them on the plate where you have distributed the white chocolate sauce. Add the fresh raspberries and serve.

You can watch the video on Instagram.