Chocolate Ravioli with Amaretto Sauce

Knead cocoa powder, flour, semolina, egg yolk, egg, amaretto (liqueur) and oil into a smooth dough. If the dough is too tight, add a tiny bit of cow’s milk until the right elasticity is achieved.

To prepare the filling, dissolve cooking chocolate according to package directions.

Add the brittle and egg yolks. Mix in the ricotta and pour the amount into a piping bag.

To prepare the sauce, caramelize the sugar in a frying pan, extinguish with orange juice, add cold butter to bind and season with orange liqueur.

Roll out the dough thinly on a floured surface. Using a piping bag, pipe small portions of the filling onto half a sheet of the dough. Then cover with the second sheet of dough.

Using a cookie cutter, pierce the ravioli and sauté in boiling hot tap water until they float to the surface.

Place the chocolate ravioli on the table garnished with the sauce.

Tip: Feel free to use better chocolate – the more delicious the result!

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