*** Cocoa Dessert Ravioli

• One batch of cocoa pasta dough (see cocoa ravioli)
• 9 oz 00 flour, or 50/50 mix of bread flour and all-purpose flour
• 4 large eggs
• 1 oz cocoa powder
• 15 oz container of ricotta
• 2 oz mini chocolate chips
• 1 tsp granulated sugar
• 1 egg (for sealing the ravioli)
• chocolate sauce
• powdered sugar
• strawberries

Make pasta dough for ravioli:
Mix cocoa powder and flour. Whisk the eggs separately, then incorporate into the dry ingredients with a dough hook in a KitchenAid mixer at speed 2. Once the dough is mixed, remove the dough from the mixer and knead by hand until it is leathery and elastic. Cover with plastic wrap and let sit at room temperature for at least 20 minutes.

Roll out the dough to setting 4 on a pasta roller.

Make the filling:

Mix chocolate chips, ricotta, and sugar.

Assemble:
Fill the ravioli with the filling. Use a single whisked egg as a wash to help seal them. If using the mickey-shape, place the filling in a V shape on a precut piece of dough, then cover with a whole sheet, flip once sealed, and cut using the precut piece as a guideline.

Cook the ravioli in a pot of boiling water as normal (about 4 minutes).

To serve: swizzle the chocolate sauce over the plate, then add sliced strawberries. Arrange the ravioli on the plate, then dust with powdered sugar.