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    Chef Willis Loughhead of Bizcaya Grill  on StarChefs

Chocolate Ravioli with Strawberry Tempura and Whipped Malted Cream
Chef Willis Loughhead of Bizcaya Grill at The Ritz-Carlton – Coconut Grove, FL
Adapted by StarChefs

Yield: 12 Servings


    Ravioli Dough
  • 3 cups flour
  • ½ cup Dutch process cocoa powder
  • 2 Tablespoons kosher salt
  • 6 eggs
  • 4 Tablespoons olive oil

  • Ravioli Filling
  • 3 cups milk
  • 1 vanilla bean
  • 6 egg yolks
  • ½ cup granulated sugar
  • ½ pound bittersweet chocolate
  • 2 Tablespoons butter
  • ¼ cup tequila

  • Tempura Batter
  • 24 ounces sparkling water, cold
  • 1 ¾ ounces baking powder
  • 24 ounces flour
  • 4 Tablespoons dried ginger

  • Chocolate Ganache
  • ½ quart milk
  • 1 ½ quart heavy cream 40%
  • 1 pound butter
  • 6 pounds semi sweet chocolate, chopped
  • ½ cup tequila

  • Malted Cream
  • ½ cup granulated sugar
  • 1 quart heavy cream
  • 4 Tablespoons malt powder

  • To Serve
  • 2 cups granulated sugar
  • Peanut oil
  • 12 long stemmed strawberries

For Ravioli Dough:
Sift flour, cocoa powder and salt into a mixing bowl. Turn out onto work surface and form gently into a mound. Make a well in mound and add eggs. Using a fork, whisk eggs into mound and make a dough, adding olive oil. Knead with hands for a few minutes, then cover with plastic and allow to rest for 30 minutes. Roll into thin sheets using a pasta machine. Keep the sheets covered to prevent drying and cracking.

For Ravioli Filling:
Split vanilla bean lengthwise and scrape insides into medium pot. Add pod and milk to pot and bring to a boil. In a separate bowl, combine yolks and sugar. Whip until fluffy. Slowly temper the egg mixture with the hot milk. Cook over medium heat until it coats the back of a spoon. Refrigerate. Melt the chocolate and whisk in the butter and tequila over a double boiler. Fold into chilled milk mixture.

For Ravioli:
Working with one sheet at a time, pipe the filling into 1 ½ - inch rounds. Lay another sheet over and form raviolis. Cut out and freeze until service.

For Tempura Batter:
Combine all ingredients mix gently. Do not over mix. Chill until service.

For Chocolate Ganache:
Bring milk and cream to a boil. Pour over chocolate and butter. Mix, gradually adding tequila until cool. Hold at room temperature for service.

For Whipped Malted Cream:
Whip all ingredients together until stiff peaks are formed.

To Serve:
Bring a pot of water to a boil. Add sugar. In a separate pan, add peanut oil and bring to 375°F. Place three ravioli per person in the boiling water. When they float to the surface they are done and can be placed (after draining any excess liquid) on warm plates. Dip strawberries in tempura batter and deep fry in peanut oil until golden, drain and place one strawberry in center of each plate. Drizzle ganache around and garnish with whipped malted cream.

Wine Pairing:
Champagne Gosset, Grande Rose, France, 1995