Chocolate Ravioli

Chocolate Ravioli
What You Will Need:

2 1/2 cups all purpose flour

1/3 cup unsweetened cocoa powder

4 eggs – divided

1/3 – 1/2 cup water

8 ounces mascarpone

4 tablespoons sugar – divided

1 teaspoon pure vanilla extract

1 tablespoon roughly chopped fresh mint

What To Do:

Into a large mixing bowl add: flour, cocoa, 3 eggs. Using your mixer, start off slowly until ingredients are incorporated. Gradually stream in water while mixer is running and a dough ball has formed.

Switch to dough hook (or knead by hand) until dough is tacky but not sticky. Wrap dough in plastic wrap and transfer to refrigerator for a minimum of 1 hour to rest.

While dough is resting making filling. Into a small bowl add: mascarpone, 1 egg, 2 tablespoons sugar, vanilla and mint. Mix until well incorporated. Transfer to refrigerator until ready to use.

Once dough is chilled, divide into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep remaining pieces covered and in refrigerator until ready to use.

To assemble: Lightly dust clean work surface with flour. Place one pasta sheet on the work surface. Place a teaspoon of filling every 3 inches down the pasta sheet. Fold the dough over, and press around filling to seal.

Using a 2″ ravioli cutter (or pastry wheel) cut out ravioli. Set ravioli on a baking sheet lined with a silicone mat or parchment paper. Continue with remaining dough. Refrigerate until ready to cook.

To cook the ravioli, bring water and 2 tablespoons of sugar to a boil in a large pot. Add ravioli (do not crowd pot, do this in batches). When pasta floats to the top leave it for an additional 2 minutes or until al dente.

Remove ravioli with a slotted spoon. Drizzle with sauce of choice.

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Root Beer Cupcakes

Root Beer Cupcakes Recipe (pair with vanilla ice cream buttercream for root beer float cupcake) 
Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Serves: 24 cupcakes

Ingredients

1 box of White Cake Mix (I used Pillsbury Classic White Cake Mix)

1 cup of Root Beer (substitute for the water)

3 Eggs (or per your cake mix directions)

⅓ cup of Oil (or per your cake mix directions)

Instructions

Prepare the White Cake Mix per the instructions on the box EXCEPT substitute Root Beer for the water.

Line Cupcake pan with liners

Fill the cupcake liners ½ to ⅔rds full

Bake at 350 for 20 min (or per your cake mix instructions)