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This incredible, three-chocolate ravioli I prepared purely as an encouragement of my high school son for his study during the graduation tests. Who did not taste them, will not believe – who ate them, will never forget!
Preparation time 25 minutes .. Rest 30 minutes .. Cooking 3-4 minutes
INGREDIENTS .. 1 pers
- 50 g white chocolate
- 50 g milk chocolate
- 50 g dark chocolate
- 25 g butter
- 100 g flour (or gluten free flour)
- 1,5 dl cream
- 1,5 dl cocos milk
- 1 pear
- 1 egg
- mint
PREPARATION
Melt the chocolate over low heat.
Knead the flour, egg and dark chocolate until smooth, wrap dough in foil and let it rest for 30 minutes in the refrigerator. Cover the dough with a pasta machine like lasagna sheets, but do not go to the thinnest position, the sheets are slightly thicker, cut circles from the sheets.
Peel the pear, remove the core, cut into brunoise and cook them briefly in butter. Melt the milk chocolate and mix the pear wedges under.
Melt the white chocolate in the coconut milk and cream, bring to the boil and thicken half.
Fill the ravioli with pear wedges, press the sides well, let the ravioli 3 to 4 minutes in boiling hot water, pat dry with a cloth.
Arrange the ravioli on a plate, pour the sauce over and garnish with a mint leaf and shredded coconut.
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