For those of you early birds lucky enough to get your hands on some of our bittersweet chocolate ravioli here’s a perfect idea for a quick dessert recipe to dazzle friends and family alike (if we do say so ourselves)….
A raspberry coulis, perfect as an accompaniment for a steaming plate of chocolate ravioli, brings out the tart flavor of cream cheese, the subtle lemon zest of the filling, and please, chocolate and raspberries? ‘Nough said.
Here’s how:
1. In a small saucepan over medium-high heat, bring raspberries (or any berry really) and approximately 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture begins to thicken, about 15 minutes.
2. Poor raspberry mixture through a fine-mesh strainer, using a spatula to squeeze out as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and adjust sugar and lemon juice as desired. Cook chocolate ravioli in boiling water until they float to the surface. Drain and add to a hot pan with some butter and nuts, as desired (try hazelnuts!). Serve topped with a drizzle of raspberry coulis and say hello to your new best friend, Nella’s dessert ravioli.
1 Comment
November 6, 2009 at 8:59 pm
[...] chocolate ravioli filled with honey-sweetened cream cheese and ricotta. If you remember from earlier this summer, we recommend that you toss these chocolate treats in a bit of butter and serve with a raspberry [...]