A recipe from the Good Food collection.
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- For the filling, melt the chocolate, butter and cream in a small bowl set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir until smooth and glossy. Remove the bowl from the heat, cool and refrigerate until solid.
- For the dough, put the flour, baking powder, sugar and salt in a food processor and pulse until just combined. Mix together the egg, olive oil and wine in a jug. Gradually pour into the processor while the motor is running, then stop processing when the mixture starts to clump together.
- Transfer to a lightly floured surface and knead for 3–4 minutes until smooth and elastic. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll the dough out to 2–3 mm (1/16–⅛ inch) thickness. Cover with a tea towel (dish towel) and allow to rest while you shape the filling.
- Using a teaspoon or a small melon baller, scoop out rounded teaspoonfuls of the chocolate filling. They don't need to be perfectly round, but in a solid lump. If the kitchen is hot, keep the balls in the refrigerator and take out a few at a time as needed. You will need 18 balls.
- With a biscuit cutter or a glass, cut 8 cm (3¼ inch) rounds from the dough. Brush around the rims of a few rounds with a little beaten egg. Place a chocolate ball in the centre of each. Fold the dough over to encase it, forming a half-moon shape. Press the edges together firmly to seal. Put on a tray and refrigerate while you make the rest of the ravioli.
- Half-fill a deep saucepan with oil and heat until hot but not smoking, about 180°C (350°F). Fry the ravioli, a few at a time, for 1½ minutes, or until puffed and golden brown. Drain on scrunched-up paper towels then dust liberally with icing sugar. Serve warm while the chocolate centre is still melted, accompanied by a small bowl of maple syrup for dipping.