Chocolate ravioli

Ingredients for 4 servings:

• 160 g flour
• 2 eggs
• 2 tsp, heaped cocoa powder
• 1 tsp, heaped semolina
• some water, maybe
• 50 g chocolate coating, white or brown (to taste)
• 80 g ricotta
• 1 tbsp lemon juice
• ½ vanilla pod(s), the pulp
• 4 tbsp sugar
• 1 egg yolk
• Flour for the work surface
• 1 egg yolk, whisked
• 40 ml sugar
• 65 ml port wine, red
• 50 g red wine
• 100 g cherry juice
• 25 g butter, ice cold
• 200 g cherry(s), pitted

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 3 minutes; Total time approx. 3 hours 3 minutes

on cherry ragout

Knead the flour, eggs, cocoa, and semolina into a smooth dough. Add a little water if necessary. Wrap the dough in cling film and let it rest in the refrigerator for 2 hours. For the filling, roughly chop the chocolate and melt it over a pan of hot water. Whisk the ricotta, lemon juice, vanilla, 2 tablespoons of sugar, and the egg yolk until creamy, then fold in the chocolate. Roll out the chilled dough very thinly on a lightly floured surface. Cut out circles using a glass or round cutter. Place some of the ricotta filling in the center of the circles and brush all around with a little beaten egg yolk. Now simply fold over and press the edges together with a fork or your finger. For the cherry ragout, caramelize the sugar in a saucepan. Deglaze with port wine, red wine, and cherry juice. Reduce the heat to half. Remove from the heat. Gradually stir the butter, cut into pieces, into the sauce. Stir in the cherries and keep warm. Bring a pot of water with plenty of sugar to a boil. Cook the ravioli for about 3 minutes. Serve warm with the cherry ragout.