Chocolate Ravioli with Ricotta

For the chocolate ravioli, knead flour, cocoa powder and eggs together to form a smooth dough and let rest in the refrigerator for about 30 minutes. While the dough is resting, prepare the filling. To do this, melt the chocolate and mix it with the ricotta and ground nuts.

Lightly flour the pasta dough and roll out into thin sheets using a pasta machine. Using a cookie cutter, cut out small round circles and brush with egg. Put some of the ricotta mixture on one circle and close it with another, keep repeating until there is no more mixture left. Simmer the chocolate ravioli in sugared water for about 5 minutes, lift them out of the water and keep them warm in a little butter.

Bring the orange juice to a boil with the honey and reduce slightly, peel and slice the citrus fruit. Empty the orange juice over them and let them marinate for 10 minutes.Arrange the citrus slices on a plate with a little of the marinade, place the ravioli on top and sprinkle with chopped pistachio nuts. Serve the chocolate ravioli immediately!

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