Video:How to Make Dessert Ravioliwith Elizabeth LaBau
Dessert Ravioli features gooey chocolate ganache inside crisp puff pastry. It's an easy dessert to make, but it looks impressive and tastes fantastic. Try serving dessert ravioli with a raspberry or chocolate sauce.See Transcript
Transcript:How to Make Dessert Ravioli
Ingredients for Dessert Ravioli
- 8 ounces of chopped semi-sweet chocolate
- 1/2 cup heavy cream
- 2 sheets of frozen puff pastry, defrosted
- 1 egg
Make the Ravioli FillingStart by making the ravioli filling, which is a simple chocolate ganache. Place the cream in a small saucepan over medium-high heat and bring it to a boil. As soon as it boils, take it off the heat and pour it over the chopped chocolate. Gently whisk the chocolate and cream together until the heat has melted the chocolate and the mixture is smooth and shiny. This is your beautiful ganache.
Place cling wrap on top of the ganache and refrigerate it for several hours, until it holds its shape when scooped but isn't rock hard.
Prepare the Puff PastryAbout 30 minutes before you're ready to assemble the ravioli, preheat the oven to 375 degrees F and take the puff pastry out of the freezer to defrost. When it's cool but supple, place one sheet on a floured surface and sprinkle the top with flour. Gently start rolling it out, making sure to flour underneath and on top consistently so it doesn't start to stick.
Turn it occasionally so you roll it out fairly evenly. You want to end up with a square approximately 16 inches across. Don’t worry if it's not that exact size or if it's not quite a square. Cover the first square with a towel so it doesn’t dry out, and roll the second piece of puff pastry out to the same size.
Mark the Puff Pastry into SquaresBefore I add the filling, I like to gently mark it into squares so I know where I'm going to put my chocolate. I usually make about 25-30 ravioli from this recipe, making 5 rows and 5 or 6 columns, but you can make yours larger or smaller, depending on what you want.
Brush Pastry with Egg WashMix the egg with a spoonful of water, and brush this egg wash all over the pastry sheet you just scored. This is the base of your ravioli.
Assemble the Dessert RavioliScoop small spoonfuls of the ganache and place them in the middle of the squares. Don't make the scoops too big, because you need to leave room at the sides or else the pastry won't seal together and the filling will squirt out.
Once all the chocolate is scooped, gently place the second piece of puff pastry on top. Use your hands to press down in between the rows and columns. The egg wash will help the pastry stick together. Make sure you have a good seal around each individual ravioli, then use a pastry wheel or pizza cutter to cut them apart.