Chocolate ravioli

Ingredients for 4 servings:

• 175 g flour
• 4 tbsp cocoa powder
• 2 tbsp powdered sugar
• 3 eggs, beaten, 1 for brushing
• 1 tbsp vegetable oil
• 175 g white chocolate, broken into pieces
• 1 egg(s)
• 1 tbsp ginger, finely chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 45 minutes

Sift the flour, cocoa, and powdered sugar together onto a work surface. Make a well in the center and add 2 eggs and the oil. Then knead together. When the dough is nice and smooth, wrap in cling film and chill for 30 minutes. While the dough is chilling in the fridge, make the filling: Melt the white chocolate in a double boiler while stirring. When completely melted, remove from the boiler and let cool slightly. Stir in the mascarpone, egg, and ginger. Remove the dough from the fridge and roll out a thin layer using a pasta machine or rolling pin. Pipe the filling onto the dough using a piping bag, leaving about 4 cm between each layer. Brush the spaces between the layers with beaten egg. Roll out a second layer of pasta dough and place it over the layer with the filling. Press the two sheets of pasta together in the spaces with your fingers and then cut into ravioli using a serrated pastry wheel. Bring a pot of water to a boil and cook the ravioli for 4-5 minutes until al dente. Serve with vanilla sauce, for example.