Imagine a pasta dish that defies traditional boundaries, where sweet meets savory in a luxurious dance of flavors. This White Chocolate Ravioli with Hazelnut Filling is not just a recipe—it's a gourmet experience that transforms ordinary ingredients into an extraordinary culinary masterpiece. Prepare to surprise your taste buds and impress your guests with a dessert-like pasta that challenges everything you thought you knew about Italian cuisine.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g white chocolate
- 250g all-purpose flour
- 2 large eggs
- 100g hazelnuts, chopped
- 50g mascarpone cheese
- Salt, to taste
- Butter, for serving
Instructions
- Toast the chopped hazelnuts in a dry skillet over medium heat until fragrant and golden brown, stirring constantly to prevent burning. Remove from heat and let cool.
- In a mixing bowl, combine mascarpone cheese with cooled toasted hazelnuts, creating a smooth, creamy filling. Season lightly with a pinch of salt and set aside.
- Prepare the pasta dough by creating a well in the flour on a clean work surface. Crack the eggs into the center and gradually incorporate the flour using a fork, then knead until a smooth, elastic dough forms.
- Roll out the pasta dough very thinly using a pasta machine or rolling pin, aiming for a translucent sheet approximately 2-3mm thick.
- Melt the white chocolate using a double boiler, stirring gently until completely smooth. Allow to cool slightly but remain liquid.
- Mix the melted white chocolate into the pasta dough, kneading carefully to create a pale, creamy-colored pasta sheet.
- Cut the pasta sheet into even rectangles. Place small dollops of hazelnut-mascarpone filling in the center of half the rectangles.
- Cover each filled rectangle with a matching plain rectangle, pressing edges firmly to seal the ravioli. Trim edges neatly with a pasta cutter or knife.
- Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the water and cook for 3-4 minutes until they float to the surface.
- Remove ravioli with a slotted spoon and drain briefly. Plate and garnish with a small pat of butter, allowing it to melt over the warm pasta.
- Serve immediately, optionally garnishing with additional toasted hazelnuts or a light dusting of powdered sugar.
Tips
- Ensure your pasta dough is rolled extremely thin for delicate, translucent ravioli that showcase the beautiful white chocolate color.
- When toasting hazelnuts, watch them carefully and stir constantly to prevent burning—their flavor can turn bitter quickly.
- Use a double boiler when melting white chocolate to prevent seizing and maintain a smooth, glossy texture.
- When sealing ravioli, press edges firmly and use a fork to create a decorative crimp that ensures no filling leaks during cooking.
- Cook ravioli in gently boiling water and remove as soon as they float to prevent overcooking and maintain a delicate texture.
- For an extra touch of elegance, consider garnishing with a light dusting of powdered sugar or a drizzle of hazelnut liqueur.
Nutrition Facts
Calories: 740kcal
Carbohydrates: 83g
Protein: 16g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 108mg
