Many years ago I saw a recipe for chocolate pasta… I never tried it, but every so often would remember it and wonder… Then recently I started wondering if rhubarb and chocolate go together, as I have not seen any recipes combining the two…
Well, the ravioli is not chocolate flavour but the filling is, and the sauce is very rhubarby… and it all goes together like a dream!
Nutella Ravioli and Rhubarb Strawberry Sauce
The sauce (for 4 servings):
- 2 cups chopped rhubarb
- 1 cup sliced strawberries
- 1/4 cup sugar – taste, as this depends on how sweet/tart your rhubarb is (Use a little vanilla sugar if you have some)
Heat gently until sugar has dissolved, and the rhubarb and strawberries have “collapsed”.
- 150g quark/curd cheese (or ricotta)
- 100g Nutella
Simply mash together.
Mix flour and eggs to a rough dough. Add a little oil, then knead for 10 minutes, until smooth and elastic. Wrap in clingfilm and leave to rest for half an hour.
Cut dough into six pieces and flatten each portion. Roll through a pasta machine on the widest setting 6 or 7 times, folding each time until you have a nice rectangular sheet of pasta. Then roll through on the next setting in the same way, and continue up to setting 5 or 6. Repeat with all pieces of dough. Put a heaped teaspoon of filling at intervals on the sheets so they can be folded over, then use your pasta or cookie cutter to make the shapes you prefer. Crimp all edges with a fork to stop the filling from escaping when being cooked.
Lay all ravioli on a sheet of greaseproof paper and FREEZE! Once frozen transfer to freezer bags/containers. They are so easy to handle when frozen and can be kept for several months and cooked as required! (I got 25 out of this recipe).
Bring a large pan of water to the boil and cook for about 10 minutes, turning down heat a little so the filling doesn’t boil out. Serve with the warm sauce and enjoy!