Nutella Ravioli

When the time comes to celebrate a joyful event such as Carnival, we should not only let ourselves be inspired by the urge to have a good time, but also by the always increasing desire to try new culinary specialties: but what can we do to make something really deliciously tempting? Beyond the everyday dishes we know so well, we need to look to our own creativity and skill in the kitchen – how about making some lovely Nutella ravioli, a dessert combining the unmistakable flavour of the hazelnut cream, with mascarpone and pasta? This cake is certainly irresistible for all chocoholics who enjoy something simple and yet characterized by an all-enveloping sweetness: are you ready to follow our insider tips and make the perfect dessert for Carnival party-goers, young and old?

Prepare the dough: sift the flour with the cocoa, salt and sugar into a large bowl or onto a wooden chopping board. Make a well in the centre of the flour and add the eggs and the oil. Mix together with your hands, kneading until the dough is smooth. Cover and leave to stand for at least 30 minutes. Prepare the filling by mixing the mascarpone with the Nutella. Halve the chocolate dough and wrap one half in cling film. Roll out the other half into thin rectangles on a lightly floured surface or use a machine for making fresh pasta. Cover with a clean cloth and repeat the process with the other dough half. On one strip of dough, place small amounts of the Nutella filling at intervals of 4 cm. Brush some beaten egg onto the dough in the spaces between the fillings. Using a rolling pin, place another dough-rectangle without fillings on top of the dough with the filling. Press down gently on the spaces between the filling, pushing out any air. Cut out the Nutella-filled ravioli using a circular pastry cutter. Place them on a floured cloth and allow them to dry for an hour before cooking. Bring some water to a boil in a saucepan. Add the ravioli a little at a time, stirring to prevent them sticking together (or by adding a few drops of oil to water). Cook for 3-5 minutes, drain them with a slotted spoon and serve with a dash of fresh cream and some grated white chocolate.