CHOCOLATE MOLTEN LAVA RAVIOLI

           

            Ever wonder why you should never let me have spare time to relax and think?? THIS IS WHY! When I even mentioned this to someone, the exact reply from Baby Tufaro was, “Is he really going to try and make a Molten Lava Ravioli?” Well the answer was yes. In the words of the great Yoda, “Do or do not, there is no try.”

            Have you ever considered what would happen if a Churro, an Italian Ravioli, and Willy Wanka had a baby? This might just be what they would have created. In fairness, and complete disclosure, I failed at this recipe four times before it all came together as you see it. I tried these many ways, and most to no avail but the end product is to die for.

            There is a need for some patients when making these because it takes many steps to get to the final product. AND NOW…. CHOCOLATE MOLTEN LAVA RAVIOLI!!!

INGREDIENTS

Homemade Egg Noodle Pasta *(See Recipe at https://cheftufaroanonymous.blogspot.com/2019/06/fresh-egg-noodle-pasta.html)

Vegetable Oil for Frying

Powdered Sugar

Coating

2 cups Corn Flakes

1 cup Brown Sugar

1 tsp Cinnamon

Filling

11.5 oz Milk Chocolate Chips

2 Tbl Salted Butter

Egg Wash

1 cup Milk

2 Large Whole Eggs

1.      Make pasta dough to recipe posted in prior blog (link in ingredients listing)

2.      When dough is ready, either use a pasta roller (I use the Kitchen-Aid pasta adapters) or hand roll dough to a 5 thickness (about 1/32 inch thick)

3.      Cut into pieces 3” by 6”. You should get 6-8 of these based on the dough recipe.

4.      In pot, place butter and chocolate chips. Heat over medium heat till combined and melted.

5.      Pour into separate container and let cool under refrigeration.

6.      In a food processor, or with a hammer (LOL), combine corn flakes, brown sugar, and cinnamon till finely crumbled.  

7.      In a mixing bowl, whip milk and eggs together till combined.

8.      Remove chocolate from refrigeration.

9.      Place 4-5 Tbl chocolate mix on one side of formed noodle. Wet all sides of interior of noodle by dipping fingers in water and running them around the edge and through the center of noodle. This will assist in sealing the noodle, so the chocolate does not leak out. Repeat to all noodles. Fold noodle over (edge to edge)

and seal using the end of a fork (like grandma used to with her pie crusts). You should have what looks like a really large ravioli.

10.  On stove top (or if you have a small fryer available), heat vegetable oil over medium heat (or to 350 degrees on a fryer).

11.  Dip ravioli in egg wash.

12.  Place ravioli in coating mix. This will not cover the whole ravioli. It will get a good amount on it, but this is not meant to be a batter only to add flavor.

13.  Place coated ravioli in oil and cook till golden. You will need to flip the ravioli as it cooks unless you are using an industrial fryer where you can submerge using duel basket system.

14.  Place on serving plate. Dust with powdered sugar.

15.  Enjoy!!

As you can see in the picture of my final product, I served mine with vanilla ice cream. I think any flavor would work with this. The noodle itself becomes a dipping tool for the ice cream. This is not a fork and knife dessert. USE YOUR FINGERS!! GET STICKY!! It is so worth it.

As always, I am so grateful to all of you Anonymites. You really make this so much fun. You support means the world to me!

Chef Tufaro