Chocolate-Berry Ravioli

The Gluten Free Ratio Rally (inaugural post on pancakes to explain the idea) took on pasta this month. I will say that I have never made my own pasta before, but as in all things I thought why the heck not?! Yeah, I have apparently been filled with optimism recently in my cooking. When my baking with blueberry attempts started going awry I didn't panic I just made my first batch of "chocolate" pasta according to the Ruhlman ratio for pasta of 3:2 (flour:eggs).

And it was way to dry. Thought it might work anyway. So, I rolled it out and filled it with strawberries from our local farmers market and Enjoy Life chocolate chips.

Rolling out is actually a bit optimistic with the first batch. They were kind of patted out and smooshed with the heel of my hand. The second batch was much easier to roll out.

They aren't pretty my little "raviolis" (If they aren't really raviolis, please don't tell me. I like this fantasy world.), but they sure do taste good. The Monkey disagrees with me, but then again he doesn't care for pasta in general. He does admit though that the sauce would be good on pancakes or on ice cream. Go and check out all the other fabulous recipes from this month's rally at Jenn Cuisine!

Chocolate Ravioli with Chocolate Berry Sauce

4 ounces/120 grams teff flour

2 ounces potato starch

4 ounces egg (approx. 2 medium eggs)

1-2 Tablespoons water

1 teaspoon turbinado sugar

1/2 teaspoon ground cinnamon

Filling:

1/2 Cup diced strawberries
1 1/2 teaspoons turbinado sugar

Enjoy Life chocolate chips

Measure flour, starch, sugar and cinnamon onto/into your scale. Mix together and set aside. In a glass measuring cup, whisk egg and 1 Tablespoon water with a fork. Gradually add the flour mixture to the measuring cup mixing well. Continue until all flour is combined adding up to a tablespoon more of water to make a pliable dough (i.e. you want something softer than pie crust but not as soft as cookie dough). Dump the dough out onto a piece of parchment paper (yes, parchment paper) coated with a nice layer of teff. Wrap up and refrigerate for 15 minutes.

Here's where we get a bit dicey. I couldn't roll it out in one big sheet and then cut it into cute squares. If you have a pasta machine or any sort of skills then I suggest you go with what you know and ignore my suggestions. I ended up breaking off 1 inch portions from the dough ball, and rolling them out with my pin to approximate a square. Place a small amount of strawberries and a few chocolate chips in the middle, fold over, crimp closed, and repeat. Boil in pot for 3 minutes, and drain. Makes approximately 4 servings.

Chocolate-Berry Sauce

1/4 Cup frozen mixed berries

1/8 Cup water

2 teaspoons Enjoy Life chocolate chips

1 teaspoon turbinado sugar

Combine all ingredients in a small saucepan. Bring to a low boil over medium heat. Stirring and mashing a bit until all the chocolate is melted and the sauce thicken a bit. Spoon over two servings of chocolate ravioli.