Add a sweet twist to Fried Ravioli with this Raspberry Chocolate Goat Cheese Filling! Plain and chocolate pasta doughs are rolled out, filled with a sweetened cheese mixture featuring Sincerely, Brigitte™ Raspberry Chocolate Goat Cheese, formed into ravioli, and fried until crisp. Dust the ravioli with powdered sugar and serve with raspberry and/or chocolate dipping sauces.
Sincerely, Brigitte™, created by Brigitte Mizrahi, features cheese with bold, innovative flavors using only fresh ingredients. All of their products are gluten free and certified kosher by OK Kosher. I love that the flavors are available in a variety of convenient sizes and packages including 7 and 3.5 ounce chunks, sticks, grab n go, slices, goat crumbles, goat tubes, variety tray, sampling trio, and loaves. You can find the cheese at over 1,000 club stores, supermarkets and independent specialty retailers in the US and abroad, including Mexico, Canada and Australia.
For the filling, I used Sincerely, Brigitte™ Raspberry Chocolate Goat Cheese. This cheese offered an incredible creamy raspberry chocolate flavor for the ravioli. Sincerely, Brigitte’s cheese uses pasteurized cultured milk from Wisconsin dairy farms as the base and is formed into cheese using kosher vegetarian rennet. The goat cheese flavors are available in tubes (Maple Pecan, Jalapeño, Sriracha, Raspberry Chocolate, Mediterranean Spice, Truffle) and crumbles (Sriracha, Mediterranean Spice, Truffle).
When rolling out the dough (I used this pasta machine), dust the sheets of pasta in plenty of flour as you slowly decrease the thickness to prevent sticking. Dust the ravioli mold before forming the ravioli so they will be easy to separate and remove.
I used this ravioli mold to form the ravioli. Flour the ravioli mold and cover with a sheet of pasta. Push down with the white piece of the mold to create cavities. Remove the white piece and fill each cavity with a spoonful of the goat cheese filling. Top with another sheet of pasta and use a rolling pin to seal and cut out the individual ravioli. If the ravioli are difficult to remove, tap the mold on the counter a few times.
You can also use stamps or form the ravioli by hand- on a floured surface roll a piece of dough as thin as possible into a rectangle. Fold the rectangle in half and lightly crease the folded edge, then unfold. Place spoonfuls of filling on one half of the rectangle about 1 inch apart. Brush the areas around the filling with water. Fold the rectangle back over to cover the fillings. Press around the fillings to seal, being careful to remove air bubbles. Use a pastry cutter, stamp, or knife to cut out squares around the filling to make the ravioli.
There are a few parts to this recipe, but most of the components can be made a day or so ahead of time. You can also pick and choose one sauce or one type of dough.
After assembly, the prepared ravioli can be arranged in single layers on a parchment-lined baking sheet, frozen until thoroughly chilled, and transferred to a freezer-safe bag until ready to fry.
When the chocolate sauce is refrigerated, it will solidify a bit. Reheat in the microwave in 10 second increments, stirring in-between, before serving.
If making the pasta doughs longer than an hour in advance, refrigerate until needed- up to a day ahead.
If you are trying to avoid fried food, the ravioli can also be boiled, then drizzled with the desired sauce.
Don’t want to go through all the work? The Raspberry Chocolate Goat Cheese Filling is amazing on its own as a dip for pretzels, fried strips of dough, graham crackers, animal crackers, vanilla wafers, etc. With only 4 ingredients, it comes together quickly in less than 5 minutes.
Disclaimer: This post is sponsored by Sincerely, Brigitte. All comments and opinions are my own.
1 1/2 cups all purpose flour
1/4 cup water
1 1/4 cups all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 cup water
Raspberry Chocolate Goat Cheese Filling:
8 ounces Sincerely, Brigitte Raspberry Chocolate Goat Cheese
6 ounces mascarpone cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
12 ounces frozen raspberries
3/4 cup granulated sugar
1/2 cup water
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon unsalted butter
4 ounces dark chocolate, roughly chopped
1 cup heavy cream
Vegetable oil for deep-frying
To make the plain pasta: In a bowl or work surface, add the flour. Make a well in the center and add the eggs. Mix together to form a dough. Slowly add just enough water and knead to make a smooth, soft dough. Wrap in plastic and set aside.
To make the chocolate pasta: In a bowl or work surface, mix together the flour and cocoa powder. Make a well in the center and add the eggs. Mix together to form a dough. Slowly add just enough water and knead to make a smooth, soft dough. Wrap in plastic and allow to rest along with the plain pasta for one hour.
To make the goat cheese filling: In a medium bowl, beat together the raspberry chocolate goat cheese and mascarpone cheese until light. Beat in the powdered sugar and vanilla extract until combined. Cover and refrigerate until ready to use.
To make the raspberry sauce: In a saucepan, stir together the raspberries, sugar, and 1/2 cup water over medium heat. Stir often to dissolve the sugar and break up the raspberries. Once the mixture comes to a boil, reduce heat to medium low and stir in the vanilla.
In a small bowl, whisk together the cornstarch and 2 tablespoons water. Add to the raspberries and continue to cook, stirring often, until the sauce has thickened slightly, about 4 minutes. Remove from heat and stir in the butter. Allow to cool and refrigerate until ready to serve.
To make the chocolate sauce: In a double boiler or microwave safe bowl in 20 second increments, melt the chocolate until smooth. Whisk in the heavy cream until well combined. Divide among dipping bowls for serving.
To assemble the ravioli: Divide the plain pasta dough in half. Remove one half to a floured work surface and keep the other half covered. Use a pasta machine, flouring as need, to gradually roll out the dough to the thinnest setting. Flour the ravioli mold and cover with a sheet of pasta. Push down with the white piece of the mold to create cavities. Remove the white piece and fill each cavity with a spoonful of the goat cheese filling. Top with another sheet of pasta and use a rolling pin to seal and cut out the individual ravioli. Remove and separate the ravioli and transfer them to a baking sheet lined with parchment. Repeat with remaining dough, chocolate dough, and filling.
Fill a pot or deep fryer with at least two inches of vegetable oil and heat to 350 degrees F. Add a few of the prepared ravioli at a time, being careful not to overcrowd. Fry on each side until crisp and golden, about 3 minutes total. Be careful not to overcook or the filling may burst. Remove to a towel-lined plate with a slotted spoon. Repeat with remaining ravioli.
Dust the fried ravioli with powdered sugar and serve immediately with raspberry and chocolate dipping sauces. Caution: the filling will be hot straight out of the fryer.