Since starting my blog almost three years ago (crazy blogaversary post coming up in January), I’ve made so many incredible friends in the blogging community and there even a few that I chat with on an almost-daily basis. We don’t just talk about food but it definitely takes up a good portion of our conversations. I mean, who doesn’t want to talk about food all day, right?!? Well one of those bloggers, Chanie from Busy in Brooklyn, and I have been discussing getting together to cook for a while and we finally decided to make it happen! As you can see from my previous posts with Chef Zissie, I really enjoy cooking with fellow foodies and it was seriously about time some adventurous bloggers got together to create delicious magic together. So I drove allllllllllll the way to Brooklyn (just kidding, it’s only 40 minutes away), double parked on her block (did you know that double parking in Brooklyn is actually okay when alternate side parking rules are in effect), and we got down to the business of cooking up some unique and special dishes that are going to blow your mind.
We started our day with Chanie’s ravioli, which was inspired by a hearty bowl of mushroom barley soup. I mean, come on, how brilliant is that?!? The day before we hung out, Chanie prepared the ravioli dough, which was made from barley flour, and she braised short ribs for the ravioli filling. Ready to drool?
Together, we rolled out the barley ravioli dough through Chanie’s new pasta machine (I just got one also and now I can’t wait to use it) and it was amazing to see how easily a thick pasta dough could turn in to something so delicate.
And then it was time to make the ravioli! We filled each ravioli with the braised short ribs then we cut them out with the cutest ravioli cutter! I need to get some of those for myself. We boiled the ravioli for just a few minutes then topped them with Chanie’s homemade wild mushroom sauce. Every bite was like a spoonful of mushroom barley soup!
For the full recipe and detailed instruction, you MUST go check out Busy in Brooklyn. How could you not?!?
Now it’s time for dessert! Are you ready for this? Chocolate ravioli dough filled with mini marshmallows and chocolate, dipped in crushed graham crackers and fried in hot oil. Oh, and did I mention the s’mores chocolate dip? Get ready for some insanity! Let’s start with the chocolate dough. It really doesn’t get any easier. I combined the flour, cocoa powder and eggs in a food processor then added the water and mixed until a dough was formed. I refrigerated the dough for 1 hour.
I removed the dough from the fridge and dusted it with flour. I cut the dough in to quarters so it would fit easily through the pasta machine then rolled out one piece at a time. Let me tell you, rolling out dough through a pasta machine is SO. MUCH. FUN. Sure, you could bust your butt rolling out the dough with a rolling pin but this is so much better. If you don’t own a pasta machine, now’s the time to buy a great one: CucinaPro Imperia Pasta Machine.
I filled the dough with mini marshmallows and chocolate, covered with another sheet of chocolate dough and pressed down the dough around the edges of the filling to make sure there weren’t any air bubbles. I closed them up with another one of Chanie’s ravioli cutters. This one was a heart. You can use any ravioli or cookie cutter you have available.
Once the ravioli were all cut, I dipped them in egg then crushed graham crackers and heated vegetable oil in a shallow pan to around 350 degrees F. You want these babies to fry up quickly so they don’t soak up too much oil.
To take the deep-fried s’mores ravioli over the top, I heated together the extra chocolate, more mini marshmallows and some coconut milk in the microwave for the most over-the-top s’mores chocolate dip.
Time to eat up!
- 2½ cups all-purpose flour + extra flour for dusting
- ⅓ cup unsweetened cocoa powder
- 3 eggs + 2 eggs for dipping
- ½ cup cold water
- 1 cup crushed graham crackers
- ½ cup vegetable oil
- ½ cup mini marshmallows
- ½ cup chopped chocolate
- In a food processor, combine the flour, cocoa powder and eggs and mix to combine.
- While the processor is running on low, stream in the water until the dough comes together and is no longer sticky (around 1 minute).
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Cut the dough into fourths so it will be easier to work with. Cover and reserve the pieces you are not immediately using to prevent the dough from drying out.
- Roll out two pieces of dough before filling.
- If you have a pasta machine:
- Dust the counter and dough with a little flour to prevent sticking. Press the dough into a rectangle and roll it through a pasta machine at the widest setting.
- Reduce the setting on the pasta machine and crank the dough through again.
- Continue tightening and running the pasta through until the machine is at the smallest setting. The dough should be around ⅛-inch thick.
- If you don’t have a pasta machine:
- Dust a rolling pin and the counter with flour to prevent the dough from sticking. Roll out the dough until it is about ⅛ inch thick.
- Place pieces of chocolate and 2-3 mini marshmallows on the dough around 2-3 inches apart. The distance between each piece of chocolate and marshmallows will vary depending on how big or small your ravioli/cookie cutter is.
- Carefully place the second piece of rolled out dough on top of the filling and press the top piece of dough around the filling to get rid of any air pockets.
- Dip the ravioli/cookie cutter in a little flour, line it up with your filling and press down hard. Cut out all of the ravioli then roll out the remaining dough and fill the rest of the ravioli.
- Set up the dipping station: 1 bowl with 2 whisked eggs. 1 bowl with crushed graham cracker crumbs. 1 empty platter for the ravioli.
- Heat vegetable oil in a large pan over medium-high heat.
- Dip the ravioli in the egg and shake off excess. Dip in the graham cracker crumbs and make sure the entire ravioli is covered. Plate on empty platter and repeat the process until all of the ravioli are covered.
- When the oil is hot (around 350 degrees F), carefully place 2-3 ravioli at a time in the pan and fry for 1 minute then flip and fry for another 30 seconds. Remove the ravioli and place them on a new platter and let them cool for 2-3 minutes. Continue the process until all of the ravioli are fried.
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 2 Tbsp coconut milk
- In a microwave safe bowl, combine the chocolate chips, marshmallows and coconut milk.
- Heat for 30 seconds in the microwave, stir then heat again for 30 seconds and stir.