Steps for sweet chocolate ravioli filled with ricotta

• You can first mix everything by hand in a bowl or use any food processor. For convenience I used a stand mixer. In the mixer bowl add the sifted flour, the unsweetened cocoa powder, the baking powder, the granulated sugar, the milk, the melted butter, the rum, the salt and finally the grated orange zest. Start the machine using the paddle attachment (the K paddle) for a couple of minutes. Add the egg last and mix again until you obtain a smooth, homogeneous dough. Compact the dough well, wrap it in plastic wrap and chill in the refrigerator to firm up for 2 hours or overnight. Resting is essential to avoid overheating the dough when rolling it through the pasta roller.

  

• Take the dough out of the fridge and flour the work surface well. Then take a pasta roller and begin rolling the dough starting at setting 3 and working up to setting 6 for thickness. It should be thin. Meanwhile, in a bowl mix the ricotta with the granulated sugar and the vanilla extract or grated lemon zest with a spoon until you obtain a smooth filling. Lay the sheet of dough on the work surface and place small mounds of the ricotta filling spaced apart (you can use a piping bag or a spoon). Brush the sheet with a little water and cover with another sheet of dough. Use a fluted pastry wheel to cut out the ravioli. In a wide, shallow pan pour the peanut oil and bring it to a temperature of 338°F, then lower the ravioli and fry until golden on both sides. Drain them well and place them on a tray lined with paper towels or frying paper.
  

  

• When they are all ready, dust the surface of each raviolo with powdered sugar and serve. I hope you enjoy this latest recipe of mine — see you next time, friends.

  
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