Ingredients:
1 1/2 cups flour
1/4 cup cocoa powder
2 tbsp confectioners sugar
1 tbsp olive oil
2 large eggs
Salt
Filling:
3 cups cream cheese
6 ounces white chocolate, chopped
1 egg, plus 1 beaten egg to seal
Preparing:
Sift flour with cocoa and sugar onto a work surface.
Make a well and pour the eggs and olive oil.
Combine with your finger and knead until smooth.
Cover and let sit for 30 minutes.
Melt white chocolate and allow to cool.
Beat the cream cheese, then add the chocolate and egg.
Spoon into a pipping bag.
Cut the dough in a half and wrap one portion in plastic wrap.
Roll the pasta out thinly into a rectangle on a lightly floured surface.
Cut into rounds with a serrated ravioli cutter.
Pipe small 1-teaspoon mound of filling in half ravioli, brush the spaces of dough between the mounds with beaten egg and top with another ravioli.
Transfer to a floured dish towel and let dry for 1 hour.
Bring a frying pan of water to the boil and add the ravioli and simmer for 5 minutes.
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