Heart-shaped chocolate ravioli.

The way to your Valentine’s heart is easy with these divine heart-shaped chocolate ravioli! Filled with ricotta, mascarpone and pears and served on a bed of mascarpone and strawberries, these homemade raviolis are so delectable, your dinner date will love you for making them!

Chocolate pasta.

Italians have long been making chocolate pasta, and not just for Valentine’s or dessert. Chocolate tagliatelle is often served with game meat ragu like venison or wild boar, as well as with a gorgonzola sauce. All of which pair so well with the chocolaty noodles!

Plus, there are a few antique sweet pasta recipes that call for chocolate in the sauce like this chocolate and walnut pasta cake from Umbria.

History.

Apparently, according to italymagazine.com, Italians have been adding chocolate to pasta, risotto, polenta, and meat dishes for centuries.

Savory dishes with chocolate recipes were published in Italy as early as 1680 and included lasagna in anchovy, almond and chocolate sauce, pappardelle in rabbit and chocolate sauce, fried liver accented with dark chocolate, and polenta topped with chocolate breadcrumbs, almonds and cinnamon!

How to make the chocolate pasta dough.

Making chocolate pasta dough is quite easy, especially if you have already made normal egg pasta or even colored pasta. All you need to do is add unsweetened cacao powder to the flour before adding eggs, salt and olive oil. You then proceed with making and kneading the dough as you would for any pasta dough.

Ingredients in this heart-shaped chocolate ravioli recipe.

For the pasta dough.

Italian ‘00’ soft wheat flour: This finely milled white flour is what most Italians use to make fresh egg pasta like lasagne or ravioli. However, you can also use all-purpose flour.

Eggs: Eggs are what bind the pasta dough, also giving it a rich taste. The usual ratio of eggs to flour in Italian pasta recipes is 1 large egg for each 100g (3.5oz) of flour. If you can’t find large eggs, you may need to add an extra one or some water to get the dough to the right elasticity.

Olive oil: Adding a little oil to the dough makes the mixture much more elastic and consequently more resistant when rolling it out and shaping it. However, not all recipes for chocolate ravioli dough include it.

Cocoa powder: This is what gives the pasta its chocolate colour and flavour. Use unsweetened dark chocolate cocoa powder for best results.

The chocolate ravioli filling and sauce.

Mascarpone: Mascarpone is similar in taste and texture to crème fraiche or British clotted cream. It adds a more intense creamy consistency to the filling and is also used in the sauce.

Ricotta: Creamy fresh cow’s milk ricotta is the main ingredient for the chocolate ravioli filling. It’s important to drain the ricotta well so the filling won’t be too watery.

Fresh pears: Pears go really well with the cheeses in the filling. They add a slightly sweet flavour and freshness. Of course, you can also use other fruit such as figs or strawberries. The latter are also used in the sauce served with these chocolate ravioli hearts.

Mint : A little chopped fresh mint adds some color and flavor to the final dish. If mint isn’t available fresh thyme if nice too.

Ravioli or cookie cutter.

I used a heart shaped cookie cutter to make my chocolate ravioli hearts. If you don’t have a heart-shaped cutter you can use a normal circular or square ravioli cutter or cut the pasta shapes by hand.

Step by Step Instructions.

1. Make the chocolate ravioli dough.

In a large bowl, mix the cocoa powder with the wheat flour until it’s completely incorporated.

Make a ‘well’ in the centre of the flour and add the eggs, salt and olive oil.

Beat the eggs with a fork and then mix the flour and eggs together until you have the start of a dough.

Using your hands, start to knead the dough whilst it is still in the bowl until it comes away easily from the sides.

Turn the dough out onto a wood or marble work surface and continue to knead for 7-10 minutes until the dough is smooth and elastic.

Roll the dough into a ball and wrap it in plastic wrap (clingfilm). Let it rest for 30 minutes.

2. Make the filling.

Drain the ricotta well and mash it with a fork. Add the mascarpone, a pinch of salt and small pieces of peeled pear.

Mix everything together well and set aside.

3. Make the chocolate ravioli hearts.

Once the dough has rested, cut off about ¼ and reseal the rest. Use a rolling pin or your hand to flatten the dough piece.

Then pass it through the widest setting on your pasta machine. Fold the pasta sheet in thirds and repeat this process twice.

Next pass the dough sheet once through each of the next 2 or 3 settings. On my machine the widest setting is 7. I then passed it though 6, 5, and 4. You don’t want the pasta sheet to be too thin or it will break easily.

Lay the sheet on a flat floured surface and place 1-2 teaspoons of the filling 2-4 times on one half of the sheet. You need to allow space to cut out the ravioli. How far apart the filling is on the sheet depends on how large your shape cutter is.

Fold the empty part of the dough sheet over the filling and press around each section of filling using your fingers.

Then carefully cut out your heart-shaped chocolate ravioli. Gently press the edges of the pasta hearts to help them seal and place the ready ones on a flour dusted surface.

Repeat with the rest of the dough.

4. Make the sauce.

Melt the butter and mascarpone together in a pan on a very low heat. Add small pieces of strawberries.

5. Finish and serve.

Put a pot of water on to boil for the chocolate ravioli hearts. Add salt once the water starts to boil and bring to a boil again. Cook the ravioli in the boiling water for 5-6 minutes. Depending on how thick your dough is they may need a bit longer. Test taste one before draining them all.

Either use a slotted spoon to remove the ravioli from the water and add it to the sauce, mix gently together and serve. OR put some of the mascarpone with strawberries on a plate and place the ready heart-shaped chocolate ravioli on top. Sprinkle with chopped fresh mint and serve immediately.

Leftovers and storage.

Leftovers can be kept sealed in the fridge for a couple of days and reheated in the microwave.

You can make the chocolate ravioli a day in advance and keep them in the fridge until ready to use. To do this place them spread out on a flour dusted tray (I use semolina flour for this and then cover with oven paper or a clean, dry tea towel.

Alternatively, you can freeze the ravioli and then cook from frozen. Put them in the freezer on a tray, as above. Once they are frozen transfer to a freezer bag and seal.

Let me know what you think.

This is an extra special ravioli recipe which is perfect for date nights, romantic occasions or Valentine’s. However, you can serve chocolate ravioli on other occasions or use the dough to make tagliatelle. Chocolate tagliatelle are often served with venison or wild boar ragu here in Italy.

If you try this wonderful heart-shaped chocolate ravioli recipe, I'd love to hear what you think. Please leave a review/comment in the comment section below or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me.

Buon Appetito!

Pin for later.

Other sweet pasta recipes to check out.

Date and fig cjarsons from Friuli Venezia Giulia

Ricotta and spaghetti Easter pie from Naples

Chocolate and walnut pasta pie from Umbria

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?