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Bittersweet Chocolate “Ravioli” with Bittersweet Chocolate Sauce and Espresso Ice Cream
Chef Todd Gray of Equinox — Washington, D.C.
Adapted by StarChefs

Yield: 6 dessert servings


  • ½ cup milk
  • 2 1/2 teaspoons dry yeast
  • 2 1/4 cup all purpose flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 Tablespoons cold butter, cut into cubes
  • 2 eggs
  • 7 ounces butter, soft

  • Ravioli Filling
  • 12 ounces bittersweet chocolate, roughly chopped
  • 1 cup heavy cream
  • ½ cup milk

  • Bittersweet Chocolate Sauce
  • Espresso Ice Cream


Prepare the dough:
Warm the milk, until it feels just hot to the touch. Do not let it boil. Add yeast and set aside until dissolved. In a mixing bowl, combine the flour, sugar and salt. Add the cold butter and blend until the mixture resembles coarse meal. Lightly beat the eggs and then combine eggs with milk and yeast mixture. Add to mixing bowl and continue blending. Mix until thoroughly combined and dough begins to form a ball. Remove dough from mixing bowl, shape into a disk, cover with plastic wrap and refrigerate for 1 hour.

In the meantime, place the softened butter between two pieces of plastic wrap. Roll out the butter until it is ¼ - inch thick. Chill the rolled butter. Remove dough from refrigerator and roll it out into a rectangle about ¼ - inch thick Place chilled rolled butter on top of two-thirds of the dough, leaving an approximately ½ - inch border. Fold dough and butter into thirds (like folding a letter), then roll out dough until ¼ - inch thick. Repeat this step twice more. Then fold, cover, and allow dough to rest in the refrigerator overnight.

Prepare the ravioli filling:
Bring cream and milk to a boil over medium heat and then remove from heat. Add chopped chocolate, stir until melted and chill overnight.

To assemble:
Scoop chilled filling with a 1 ounce scoop. Cut each scoop in half and chill until firm. Roll out dough to 1/8 - inch thick. Cut dough into circles with #80 fluted cutter. Brush dough with egg whites. Place chilled chocolate on half of the circle, fold over and crease. Chill until firm. When ready to serve, deep fry chilled ravioli in 365 degree oil, until golden. Sprinkle with confectioner’s sugar and serve immediately. Serve with Bittersweet Chocolate Sauce and Espresso Ice Cream (see recipes below).

Bittersweet Chocolate Sauce


  • 6 ounces bittersweet chocolate, roughly chopped
  • ½ ounce butter
  • ½ cup light karo syrup
  • ¼ cup milk
  • 1 teaspoon vanilla extract

In a double boiler, combine everything and whisk until melted. Cool slightly, then drizzle over ravioli.

Espresso Ice Cream


  • 1 quart milk
  • 10 ounces sugar
  • 12 egg yolks
  • 2 Tablespoon instant espresso powder

Bring milk and sugar to a boil over medium heat. In a mixing bowl, slighly beat egg yolks. Slowly whisk approximately half of the milk and sugar mixture into the yolks to temper them. Then pour in remaining mixture and whisk to combine. Whisk in espresso powder. Pass the mixture through a fine strainer to remove any lumps. Chill mixture completely. Once chilled, pour mixture into an ice cream machine and churn.