O.M.G. what can I say, another satisfying little dish. Ever since I got my pasta maker I’ve been keen to use it, so this weekend I decided to try something different. So deliciously scrumptious!

Serves 6

For the Ravioli

300g Plain Flour

1 tbsp of cocoa powder

3 eggs

1 tbsp olive oil

1 tbsp of milk

For the Frangipane

100g ground almonds

100g powdered sugar

100g butter

1 egg

1 tbsp flour

1 tbsp dark rum

 

Others

200g caster sugar

1 vanilla pod

Handful of Black cherries

1 egg for wash

 

1. Prepare the dough for the ravioli by mixing all the ingredients together in a mixer. Allow the dough to rest for about 1 hour covered in cling film.
2. Meanwhile, mix up the frangipane by mixing all ingredients in a mixer until you get a thick mixture. Put into a piping bag and refrigerate until ready to use.                                                                                                                                      
3. Cut the dough in half and flatten with your hands, then feed through a pasta maker (No. 4 or 5 setting) (or roll out to about 2mm if you don’t have one).
   

   

    

4. Lay the pasta on a floured surface, with the piping bag place a dollop of frangipane evenly spaced on 1 of the sheets, then place a cherry on top and brush around each one with egg wash.
   

   

   
5. With the other sheet of pasta lay on top and press down to seal. Cut the ravioli using a cutter and seal the edges with a fork.                                                          
6. Bring about 2 litres of water with the sugar and vanilla to a boil, place the ravioli in the water and cook for about 3-4 minutes. Remove with a slotted spoon.                                                                                          
7. Meanwhile, heat up some custard.
8. Serve in soup bowls, pour custard in bowl and add in the ravioli, add in some black cherries and grated some dark chocolate over for extra sweetness. Yummy!