Name: Chocolate Ravioli With Moscato Sabayon
Ingredients: 12 oz 350 g Dark couverture chocolate; 1 cup 250 ml Heavy cream; 7 tbsp 10 cl Grand Marnier; 2 cups 250 g Flour; 3.5 oz 100 g Cocoa powder; 4 Eggs; ¼ cup 30 g Confectioner’s sugar; Flour for the work surface; Egg white for brushing; Salt and vanilla sugar for the water; Orange slices to garnish; Confectioner’s sugar for dusting; For the Moscato Sabayon; 4 Egg yolks; 3 tbsp Sugar; 6 tbsp 9 cl Muscatel wine; ¼ cup 6 cl Sparkling wine (preferably Chardonnay)

First, prepare the filling.
Boil the heavy cream, stir in the chopped chocolate, and remove from heat.
Mix in the Grand Marnier with an immersion blender and homogenize the mixture (blend for 5 minutes without mixing in any air).
Then chill for 1 hour.
For the dough, sift the flour and cocoa powder.
Knead to a smooth dough with the eggs and sugar.
Wrap in foil and let rest for 30 minutes.
Roll out the dough (preferably with a pasta maker).
Cut out squares or circles on a floured work surface and place a little bit of filling on each.
Brush the edges with beaten egg white, close, and press the edges together well.
Bring salt water to boil with a little vanilla sugar.
Place the ravioli in the water and let simmer for 5 minutes.
For the moscato sabayon, beat all the ingredients together in a bain-marie until the sabayon is nice and airy.
Remove the ravioli and let drain.
Serve with orange slices.
Garnish with sabayon and confectioner’s sugar.

Chocolate Ravioli With Moscato Sabayon

Ingrediënten

Ingredients for about 60 Ravioli

Instructies

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