Name: Chocolate Ravioli With strawberry sauce recipe by Divya Jain at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: CHOCOLATE RAVIOLI: flour 1/2 cup; Cocoa powder 2 tbsp; Powdered sugar 1 tbsp; Flaxseed gel 2 tbsp; Water 2-3 tbsp; Butter 1 tbsp; CHOCOLATE CANNOLI FILLING: paneer 1/2 cup; Mawa/khowa 1/4 cup; Powdered sugar 2 tbsp; Cocoa powder 2 tbsp; Chocolate essence 1/4 tsp; CHOCOLATE STRAWBERRY SAUCE: strawberries 1 cup; Sugar 1/4 cup; Cocoa powder 1 tbsp; Water 2-3 tbsp

Ingredients Serving: 4

CHOCOLATE RAVIOLI: flour 1/2 cup
Cocoa powder 2 tbsp
Powdered sugar 1 tbsp
Flaxseed gel 2 tbsp
Water 2-3 tbsp
Butter 1 tbsp
CHOCOLATE CANNOLI FILLING: paneer 1/2 cup
Mawa/khowa 1/4 cup
Powdered sugar 2 tbsp
Cocoa powder 2 tbsp
Chocolate essence 1/4 tsp
CHOCOLATE STRAWBERRY SAUCE: strawberries 1 cup
Sugar 1/4 cup
Cocoa powder 1 tbsp
Water 2-3 tbsp

Instructions

MAIDA, STRAWBERRY, COCO POWDER, SUGAR, FLAX SEED, CHOCOLATE ESSENCE, KHOWA, PANEER
TO MAKE FLAXSEED GEL: ADD 1TBSP FLAXSEED AND 1/2 CUP WATER IN A SAUCEPAN, BRING TO A BOIL.
WHEN IT COMES TO ROARING BOIL, SWITCH OFF THE FLAME.
STRAIN IMMEDIATELY,ELSE IT WILL GET VISCOUS AND DIFFICULT TO STRAIN.LET IT GET COOL, IT WILL THICKEN
TO MAKE CHOCOLATE CANNOLI FILLING: CRUMBLE 1/2 CUP PANEER.
LIKE THIS.
ROAST 1/4 CUP MAWA IN A PAN FOR 4-5 MINUTES.
WHEN MAWA GETS SOFT, ADD PANEER AND MIX WELL.
ADD 2TBSP COCOA POWDER AND 1/4 TSP CHOCOLATE ESSENCE.
TAKE OUT THE PANEER MIXTURE IN A PLATE, SO IT COOLS DOWN FAST.
ONCE THE MIXTURE IS COOL ENOUGH, MIX 2TBSP SUGAR POWDER.
MAKE HEMISPHERES OUT OF PANEER MIXTURE.
SOMETHING LIKE THIS.
PLACE THE HEMISPHERES IN FRIDGE TO SET LITTLE BIT.
TO MAKE RAVIOLI DOUGH, TAKE 1/2 CUP ALL PURPOSE FLOUR.
ADD 1TBSP SUGAR POWDER AND 2TBSP COCOA POWDER.
NOW CHECK FLAXSEED GEL, IT HAS GOT VISCOUS.
ADD NEARLY 2TBSP FLAXSEED GEL AND ABOUT 2 TBSP WATER AND KNEAD INTO A SEMISTIF DOUGH
MIX 1 TBSP BUTTER IN RAVIOLI DOUGH AND KNEAD NICELY.
COVER THE DOUGH AND LET IT SIT FOR 20 MINUTES.
TO MAKE CHOCOLATE STRAWBERRY SAUCE, FINELY CHOP 1 CUP STRAWBERRIES.
IN A PAN ADD STRAWBERRIES, SUGAR AND LITTLE WATER. COOK UNTIL SOFT.
ADD 1 TBSP COCOA POWDER, MIX WELL.
ROLL DOUGH IN DESIRED THICKNESS.
PLACE CHOCOLATE CANNOLI FILLING IN CENTRE AND BRUSH THE REMAINING SIDES WITH WATER.
CAREFULLY PUT THE TOP SHEET ON AND LIGHTLY PRESS TO SEAL THE EDGES.
TRIM THE EXTRA DOUGH TO GET A GOOD SQUARE SHAPE RAVIOLI.
IF YOU WANT, CREATE ZIGZAG PATTERNS ON THE EDGES.
BRING A LARGE POT OF WATER TO A BOIL AND GENTLY DROP THE RAVIOLIS.
RAVIOLI IS COOKED WHEN IT FLOATS TO THE WATER SURFACE. DIP IN COOL WATER TO HALT COOKING PROCESS.
IN A SERVING PLATE, PUT SOME CHOCOLATE STRAWBERRY SAUCE, PLACE SOME RAVIOLIS
SERVE WARM OR COLD, DUSTED WITH POWDERED SUGAR OR DIZZLED WITH SAUCE.

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