Chocolate Ravioli With Moscato Sabayon
Ingrediënten
Ingredients for about 60 Ravioli
- 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)
Instructies
- 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.
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