Chocolate ravioli with mascarpone and ricotta

For the pasta dough: mix the flour, cocoa, eggs, yolk and salt in a Magimix or food mixer and pulse until moist and crumbly — the texture of crushed chick peas.

Add the oil and icing sugar and mix again for 2 minutes.

Knead the dough very gently on a lightly floured surface until you have a soft dough, divide it in two, wrap both halves in cling film and refrigerate for 20 minutes.

Ideally use a pasta machine to roll out the dough but it can be done by hand.

By hand: roll out one ball of dough with a rolling pin on a floured surface until it is very thin — about 2mm. Cover with cling film or a tea towel then repeat with the other half.

By machine: roll one ball of dough by hand until about 1cm thick – then roll according the machine’s instructions until it has gone through the thinnest setting. You may need a light dusting of flour to prevent sticking. Cover the first half and repeat. You will have 2 very long, smooth sheets of pasta about 5 inches wide.

For the filling: beat the mascarpone and ricotta with the icing sugar and the cooled melted chocolate.

For the ravioli: dust your worktop lightly with flour and use a heart shaped pastry cutter to cut out hearts from the pasta sheets.

Put a scant teaspoon of filling on each heart, brush a little water around the edges and then drape another heart on top.

Press gently around the filling to seal the edges together, and to remove any trapped air.

Cook the ravioli in plenty of boiling water seasoned with 1 tbsp sugar for 4-6 minutes. The ravioli are cooked when they float to the surface.

Remove with a slotted spoon and serve warm. www.cookwithlisa.com