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4747
Directions
1. Combine the Filling ingredients
in a bowl and set the Filling
aside.
2. Add the flour and cocoa
powder to the Mixing Chamber.
Close the lid.
3. Beat the egg and add the
egg to the Liquid Measuring
Container. Then, add the
oil and water to the Liquid
Measuring Container with the
egg until you reach the 150-mL
line on the container. Stir to mix
all the wet ingredients.
4. Press the Power Button and
then press the Batch Button
twice to select two batches.
Then, the Pasta & Beyond will
begin mixing.
5. Slowly add the liquid to the
Mixing Chamber along the entire
length of the slot in the lid while
the Pasta & Beyond is mixing.
6. The Pasta & Beyond will pause
to let the dough rest and then
begin turning in the opposite
direction to begin extruding
the dough. While the pasta is
extruding, cut it to size using
the Spatula/Cleaning Tool with
a downward motion. Cut to
your desired length.
7. Top half of the ravioli dough
with the Filling. Combine the
egg and water in a small bowl
to make egg wash. Brush all
sides of the ravioli with the egg
wash, top with another piece
of ravioli dough, and seal. Cut
the ravioli.
8. Bring water to a boil on the
stove top and cook the ravioli
until floating (about 5 minutes).
9. Combine the sauces in a a
sauté pan over medium heat on
the stove top and stir.
10. Place the ravioli on a plate and
drizzle with the sauce. Sprinkle
with powdered sugar and serve.
Ingredients
FILLING
¾ cup ricotta cheese
1 tbsp. 10X sugar
¼ cup crunchy peanut butter
½ cup chocolate chips
—
1 ¼ cups all-purpose flour
1 cup semolina flour
¼ cup dark cocoa powder
1 egg, beaten
1 ½ tbsp. vegetable oil
water
—
1 cup raspberry sauce, for serving
¼ cup chocolate sauce, for serving
powdered sugar, for serving
TIP:
After the dough is ready, roll it out to create a larger work surface.
MAKES 24
Chocolate Ravioli
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