And here it is, as promised, the final dish of these wonderful homemade ravioli! If you’re tired of the usual ricotta-filled ravioli, opt for this simple dish, rustic yet elegant. The unusual color of the dough given by the cocoa, egg-free, will surprise your guests, even more so at the tasting, thanks to a crunchy filling of Parmigiano and apples. The crunchy, aromatic, and sweet pulp of the Red Delicious apples, in contrast with the decidedly strong and pleasantly spicy taste of aged pecorino, creates a truly unique combination! A vegetarian first course very simple in its essence, yet sophisticated and of great effect.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients:
- Basic recipe for cocoa ravioli
- 1.5 oz Pecorino Romano (grated)
- 1 oz Parmigiano Reggiano DOP (grated)
- 4 tbsp pine nuts
- 1 sprig rosemary
- 1/4 cup red wine
- to taste salt
Preparation
Work the ingredients according to the basic recipe until you get a firm dough that you will let rest for 30′ wrapped in plastic wrap.
Meanwhile, take care of the filling: in a bowl mix the grated pecorino, chopped pine nuts, apples previously diced, rosemary plucked and coarsely chopped, and a pinch of salt.
Add the oil and mix everything evenly. Pass the dough through the pasta machine and distribute the filling in small heaps following the steps of the basic recipe, until you cut out your ravioli.
Cook your ravioli for a few minutes in a pot full of slightly salted water flavored with red wine. They will be ready when they float to the surface. Remove them with a slotted spoon and dress them with a generous drizzle of oil, grated Parmigiano and Pecorino, rosemary and toasted pine nuts.
And voilà… the savory cocoa ravioli with apples and pecorino are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Tips, notes, variations, and suggestions
🟣 A truly interesting alternative to cocoa is to replace it by adding beetroot powder in the basic ravioli dough.
How can I season these ravioli alternatively?
Alternatively, I recommend sautéing them in a pan with some simple butter and sage.
