Steps for Carnival Chocolate Ravioli

• You can first knead everything by hand in a bowl or use any kitchen robot. For convenience, I used the stand mixer. Add the sifted flour, cocoa powder, baking powder, granulated sugar, milk, melted butter, rum, salt, and finally the grated orange zest to the stand mixer’s bowl and activate the machine using the leaf beater, or K beater, for a couple of minutes. Add the egg last and knead again to obtain a smooth and homogeneous dough. Compact the dough well and place it in plastic wrap and refrigerate to firm up for 2 hours or overnight. Resting is essential to avoid overheating the dough during rolling with the pasta machine.

  

• Take the dough out of the fridge and flour the work surface well. Then use a pasta machine and start rolling the dough from number 3 to number 6 thickness. It should be thin. For convenience and to make them all perfectly aesthetically, I used a ravioli mold, but you can make them the traditional way by placing the sheet on the work surface and then placing mounds of Nutella spaced apart (you can use a piping bag or teaspoon), brushing the sheet with water, and covering with another sheet and using a scalloped wheel or cutter to create small ravioli. Instead, I simply placed the sheet in the mold, added the Nutella, closed it, and easily obtained ravioli of the same size.

  

• In a wide and shallow pan, pour the peanut oil and heat to a temperature of 338°F, fry the ravioli until golden on both sides. Drain well and place on a tray lined with absorbent paper or frying paper.

  

• And here they are ready to serve with a dusting of powdered sugar.

  
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