Chocolate ravioli with nut and date filling

Total time: 6hr
Preparation Time: 60m

For 4 people


Lara - Vanillacrunnch

Nutritional Information

Contains 634 Kcal, 17g Protein, 90g Carbohydrates, 22g Fat


  • Dough
  • 350 g white flour
  • 50 g cocoa powder
  • 1 tsp salt
  • 1 tbsp oil
  • 2 tbsp maple syrup
  • 2 dl water
  • Filling
  • 40 g cashew nuts
  • 30 g hazelnuts
  • 2 tbsp almond drink
  • 5 dates, pitted (approx. 50 g)
  • 15 g coconut oil
  • 10 g cocoa powder
  • 30 g dark chocolate, in pieces
  • Shaping and cooking the ravioli
  • 2 litres water
  • 2 tbsp sugar

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  • Dough

    Mix the flour, cocoa and salt in a bowl. Add the oil, maple syrup and water and mix to produce a dough. Knead the dough on a lightly floured surface for approx. 5 mins. until you can form it into a ball. Wrap the dough in cling film and chill for approx. 1 hr.
  • Filling

    Soak the cashews and hazelnuts in water for approx. 4 hrs. Drain the nuts, place in a blender/mixer with the other filling ingredients and purée. Cover the filling and chill for approx. 1 hr.
  • Shaping and cooking the ravioli

    Halve the dough and knead both halves well. Roll out both halves to form thin rectangular sheets. Place the first sheet over the ravioli mould. Spoon in the filling. Carefully place the second sheet of pasta over the mould and roll with a rolling pin to seal the edges, pressing down firmly. Bring the water and sugar to the boil in a large pan and cook the ravioli in batches for 8-10 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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