Chocolate ravioli recipe

Yes, chocolate.

While lazily shopping for staples in a new supermarket a few days ago, I came across a famous Italian brand of commercially sold fresh pasta–not the dried variety, nor the kind extruded through precious metal dies–but one that actually fulfills one of my biggest fantasies. Chocolate pasta.

I'm not talking about a vague flavoring, or a slight a beige hue, no. This is serious choco-mania material. Large percentage of fair trade cacao mixed into the dough, and a decadent chunky hazelnut chocolate filling.

The term ravioli just went up a notch.

What follows may not be a crowd pleaser. But my name is Eleonora and I am a chocoholic. So bear with me on this one.

The manufacturer calls these "tortelli" given their exotic filling, even if in this particular case they're square-shaped and stuffed, like what I'm more comfortable calling 'ravioli.' For more on pasta shapes and types, please read my La pasta! post.

The box suggested the pasta be served as a quirky dessert, and offered a number of original cooking ideas. But I had to experiment with flavors, and take my chocofantasy all the way.

So I boiled the ravioli in salted water.

I prepared a basic dressing. What you normally do when employing star ingredients that need to shine, like white truffles, garden sage or a special stuffed pasta, like in this case.

This every day elemental dressing is salted butter and very good quality, aged Parmigiano-Reggiano.

Fresh pasta needs very little cooking, the box said 2 minutes.

I drained the ravioli, saving a little starchy cooking water. I poured them into my bowl with 1/2 stick of butter and generous fistful of grated Parmigiano, and stirred gently to coat evenly. I then added a splash of cooking water for creaminess.

As a final touch, I dusted a minimal amount (about a tablespoon) of chocolate caviar, another sinful item I picked up some time ago and cannot seem to do without lately. I normally use it over gelato, fruit salad or tiramisu; but I've had days when it was perfect sprinkled over pizza bianca, or dropped liberally in my morning cappuccino and evening Irish Coffee.

Chocolate is so versatile, that it can very well be used in savory preparations. The soft smoothness of the chocolate elements, and the salty notes of the grated cheese and melted butter offered a very interesting flavor combination. The glass of full-bodied and voluptuous Amarone I drank with it also contributed.

sweet~savory chocolate ravioli for lunch

This post is is one of many submitted worldwide for Wanderfood Wednesday at Wanderlust & Lipstick.

Head over to Beth's to learn more about ethnic (and unconventional) cuisine from around the world.