John Myers
Ingredients for 4 servings:
- 100 g cocoa powder
- 50 g flour
- 50 g semolina (durum wheat)
- 1 egg(s), whole
- 2 egg yolks
- 100 g sweet, fresh cherries or morello cherries (jar)
- 60 g almonds, chopped
- 2 cl port wine
- 1 tbsp cornstarch
- 100 g chocolate (70% cocoa content), coarsely chopped
- 200 g sweet cream
- 1 vanilla pod(s)
- 20 g powdered sugar
- 2 tbsp desiccated coconut, roasted
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Sift the flour and cocoa into a bowl, mix in the durum wheat semolina, and make a well in the center. Crack the eggs into the well and slowly mix them into the flour with a fork. Then continue kneading with your hands on a work surface until the dough no longer sticks to your hands. Wrap the dough in cling film and let it rest at room temperature for 1 hour. In the meantime, pit the cherries (fresh ones) and roughly chop them. Bring to a boil in a saucepan with the chopped almonds, a little sugar, and the port wine, and thicken with cornstarch; the mixture should be as dry as possible. Let it cool, then fold in the roughly chopped chocolate. Knead the dough again, adding a little more flour if necessary, as it tends to stick. Roll out with a pasta machine or roll out thinly with a rolling pin. Cut out circles using ravioli cutters or a glass. Place a teaspoon of filling onto the circles and seal well with the cutter. Without a baking tin: Fold the circle in half. Moisten the edges with water and seal them well with a fork. Place the ravioli on a floured kitchen towel and let them dry slightly. Bring the water to a boil and cook the ravioli for about 5 minutes. Test the bite; they should still be al dente. Whip the cream with the seeds of the vanilla pod and 1/4 cup of icing sugar until stiff. Toast the desiccated coconut in a non-stick pan without any fat. Use a slotted spoon to remove the ravioli from the water into pasta dishes and serve with the vanilla foam and desiccated coconut.
Facebook Comments