Chocolate Ravioli

Daytime Web Staff - Jerry's Food ExtravaganzaThe Pasta Course by Jennifer Daskevich  Burrata, Ricotta, Chocolata Ravioli with Brown Butter Currant Sauce, Toasted Hazelnuts, & Crispy Pancetta 

In honor of Jerry and his love of fun interesting food, this savory chocolate pasta dish seemed perfect for the pasta course of his food extravaganza.  Making homemade pasta is easier than you would think, and your stand mixer makes it a breeze.  Although this is a chocolate dish, think of it like a mole rather than a dessert - the chocolate adds a nice bitter note to the creamy cheesy stuffing and the toppings bring it all together with the crunch of the hazelnuts (a classic combination with chocolate), the tartness of the currants, the saltiness of the pancetta, and the freshness of the thyme.


For the Pasta:


1 ¼ cup flour

¼ cup cocoa powder

6 large egg yolks

2 large eggs

1 ½ teaspoon olive oil

1 tablespoon milk

 For the Filling 

½ cup burrata

¼ cup ricotta

1 tablespoon minced thyme + additional for garnish

1 tsp. Kosher Salt

1 tsp. Fresh Cracked Pepper

1 tablespoon honey

  For the Sauce and Garnishes 

1 cup skinned hazelnuts

¼ cup diced pancetta

1 stick butter

2 tablespoons high quality aged balsamic

1 cup currants

Fresh Thyme


In bowl of a stand mixer, mix flour and cocoa then create a well.  Add eggs, olive oil, and milk and blend with paddle attachment for two minutes.  Switch to dough hook and knead for two minutes.  Remove from bowl (it will be very sticky at this point) and knead on floured surface by hand for five minutes, incorporating flour in as needed to keep the dough manageable.  Wrap in plastic wrap and let rest for a minimum of 25 minutes.  Overnight in the fridge works great.  Don't skip this step, the pasta must rest to develop the proper gluten the pasta needs to give it the proper bite.


While pasta is resting, pre-heat oven to 400.  Spread hazelnuts on sheet pan and toast for about 8 minutes.  Remove and cool, then chop and set aside.  Cook Pancetta until crispy.


In a bowl mix together burrata, ricotta, thyme, salt, pepper, and honey.  Combine.  Set in fridge while pasta is resting.


Put water on to boil and heavily salt.  Divide chocolate dough into quarters.  Shape one piece into a rectangle.  Flour pasta and sprinkle pasta roller with flour.  Be generous with the flour if your dough is still sticky.  Roll through on widest setting 6 times.  Decrease setting and roll through twice on next three settings.


Place pasta on parchment paper or silpat and cover with towel to prevent it from drying out.   When two sheets are rolled out - dollop two rows of eight fillings down ravioli


Blend together 1 egg with butter and brush egg wash all around filling.  Place second sheet on top.  Press down around filling to remove any air pockets and press down very hard all around filling.  Cut into squares with fluted ravioli cutter.  Press down hard all around edges of ravioli and place on cornmeal dusted sheet pant.  Continue with remaining pasta.

 For the Sauce: 

Melt butter over medium heat until it turns golden brown.  Watch it carefully - it will turn from perfect brown butter to burnt butter in a split second.  Add in currents and balsamic and a ¼ cup fresh parsley or thyme and salt.


Cook pasta for 3 minutes in water.  Transfer to butter to finish.  Plate and drizzle with brown butter sauce, toasted hazelnuts, crispy pancetta, and chopped thyme.

 About the Guest Chef: 

As an award winning competitive cook, lawyer, restaurant owner, wine sommelier, award winning food photographer and budding foodie entrepreneur - Jennifer's life is more than just "A Little Gourmet Every Day" - it's a full sprint living buffet.

In addition to multiple TV appearances, including her winning role in FYI's Original Series "World Food Championships", Jennifer competes and wins major competitions regularly.  Jennifer is the 2013 World Sandwich Champion, the 2015 Chevron Game Day Chef of the Year crowned this year at the Rose Bowl, amongst many wins.  She recently co-founded Sandwich America - a platform celebrating all things sandwich with exciting programs launching this spring, summer, and fall.  For more about Jennifer visit and or follow her on Instagram and twitter @sandwichamerica and @alittlegourmeteveryday.

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