Every year we come up with a recipe to celebrate Nutella Day. This year, I decided to make something a little fancier and more decadent: Nutella filled chocolate ravioli with a dollop of creme fraiche. That’s right. Ravioli, made out of chocolate, filled with Nutella.
Nutella has been a staple in our household for many years. My mom still insists that it’s nutritious and part of a good breakfast.
Eating pasta for dessert is not a new idea. There are plenty of recipes out there that use savoury chocolate pasta dough to create delicious desserts. When I originally made this I prepared basic pasta dough and just substituted some of the flour with unsweetened cocoa powder. It tasted good but there was something missing. The flavour fell a little flat.
Enter sugar. The sugar added just a wee bit of sweetness that was missing from the dough. I also added a tablespoon of Nutella because…well…why not?
Chocolate Nutella Ravioli
- 1 3⁄4 cups flour
- 1⁄4 cup cocoa powder, sifted
- 2 tablespoons granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon Nutella
- 1 pinch salt
- Creme fraiche or whipped cream
Into a large mixing bowl add flour, cocoa, 2 eggs, vanilla, Nutella and salt. Using your mixer on the lowest speed, mix until ingredients are incorporated.
Dump the mixture onto a floured work surface and knead the dough for 5-10 minutes until the dough is soft, elastic and uniform in color. If the dough is too wet, add more flour. If the dough is too dry, add a little bit of water. Cover the dough with plastic wrap and let it rest for an hour before rolling.
Once the dough has rested, cut into four. Use a rolling pin to roll out the dough enough to get through the pasta machine.
Roll the dough through a pasta machine starting with the widest setting and working your way to the thinnest.
To assemble lightly dust a clean work surface with flour. Place one pasta sheet on the work surface. Place a teaspoon of Nutella near the bottom of the pasta sheet. Continue down the sheet with evenly spaced Nutella dollops. Fold the dough over, and press around filling to seal. Make sure the edges are tightly sealed. This will help prevent them opening up when cooking.
Use a pastry wheel to cut out ravioli. Set ravioli on a baking sheet lined with parchment paper. Continue with remaining dough. Refrigerate until ready to cook.
Cook the pasta in small batches in boiling water until the pasta is al dente.
Drain thoroughly. Serve with a dollop of whipped cream or crème fraiche.
