Chocolate ravioli with cherry ragout

Ingredients for 6 servings:

• 160 g flour
• 2 eggs
• 2 tsp cocoa powder
• 1 tsp semolina (wheat semolina)
• Flour, for rolling out
• 1 egg yolk, beaten, for brushing
• 2 tbsp sugar
• 50 g white chocolate coating
• 80 g ricotta
• 1 dashes lemon juice
• ½ vanilla pod(s), the pulp
• 20 g sugar
• 1 egg yolk
• Cherry(s) – Ragout:
• 40 g sugar
• 65 ml port wine
• 50 ml red wine
• 100 ml cherry juice
• 200 g cherry(s), pitted
• some butter, ice-cold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

The cherry ragout can also be made, regardless of the season, with cherries from the jar, then use the juice

For the ravioli dough, mix all ingredients into a firm, smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 2 hours. In the meantime, for the ricotta filling, roughly chop the chocolate and melt it in a bain-marie with hot water. Mix the ricotta, lemon juice, vanilla, sugar and egg yolk, then stir in the melted chocolate well. After the resting time, roll out the pasta dough very thinly and fill with the ricotta cream. Then shape into ravioli. For the cherry ragout, caramelize the sugar in a saucepan. Deglaze with port wine, red wine and the cherry juice and reduce the sauce over high heat by half. Remove the pan from the heat and stir in the ice-cold butter. Add the cherries and keep the sauce warm. For the ravioli, bring plenty of water and sugar to the boil in a wide saucepan. Cook the ravioli in the gently simmering water for 3 minutes. Place the cherry ragout on a plate and add the ravioli.