Then roll the dough of fresh cocoa paste into the transparent film and let it rest for 30 minutes at room temperature.After this time, divide the dough into smaller cakes and flatten them with a rolling pin. Then pass them in the pasta machine until thin sheets are obtained.
Place the sheets on a floured surface then with a round pastry rings cut out of the circles.
Brush the dough with water and then, place in the center of the pieces of taleggio and a little truffle.
Brush the other circle of dough with water and place it on the filling, then seal it.
Seal the ravioli on the edges with your fingers then, press the edges with the prongs of a fork, taking care not to pierce the ravioli. Arrange the ravioli obtained on a floured surface gradually.
Cook the cocoa ravioli in salted water and, when ready, it will take about 5 minutes, lift them with a skimmer.
In a pan heat the cream, add the taleggio cut into small pieces and mix making it melt together with the cream. Pour the ravioli into the dressing.
Then serve the cocoa ravioli stuffed with taleggio cheese in the dishes, adding some grated Parmesan and a bitter cocoa powder.
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