RECIPE: Vegan Chocolate Ravioli With Mince Pie Filling

Chocolate ravioli with mince pie filling

Bored of mince pies and Christmas cake? Why not try something new this year for dessert with this vegan chocolate ravioli recipe that’s stuffed with a festive mince pie filling and drizzled with rich chocolate sauce. 

Vegan Chocolate Ravioli recipe

Vegan Chocolate Ravioli with Mince Pie Filling and Chocolate Sauce

Bored of mince pies and Christmas cake? Why not try something new this year for dessert with this vegan chocolate ravioli recipe that’s stuffed with a festive mince pie filling and drizzled with rich chocolate sauce. 

For the Christmas Mince Pie Filling:

  • 50 ml apple juice
  • 50 g soft brown sugar
  • 25 ml orange juice
  • 1 orange (zest only)
  • 50 g raisins
  • 50 g sultanas
  • 50 g mixed peel
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg

For the pasta:

  • 100 g semolina
  • 100 g plain white flour
  • 10 g cocoa powder
  • 10 g sugar
  • 100 ml approx. water

For the chocolate sauce:

  • 25 g coconut oil
  • 50 g non-dairy milk
  • 50 g maple syrup
  • 30 g cocoa powder

<p>For the raspberry coulis:
</p>

  • 150 g raspberries
  • 25 g icing sugar

To garnish:

  • 1 tbsp pistachios (chopped)

To make the mince pie filling:

  1. Add all the ingredients to a pan and cook over a low heat until the mixture is syrupy and the fruits have soaked up the liquid. Set aside to cool.

For the pasta:

  1. Put the semolina, flour, cocoa and sugar in a food processor and pulse to mix. Continue to pulse, adding water a little at a time, until the mixture resembles loose breadcrumbs.
  2. Tip the ‘breadcrumbs’ onto a worktop and finish bringing the dough together by hand. Flatten the dough slightly, wrap in cling film and rest in the fridge for an hour.

To make the ravioli:

  1. Once rested, roll out the pasta dough on a floured surface until roughly the thickness of a penny. Cut into 16 even squares.
  2. Place a little of the filling onto the middle of a pasta square, and place another piece on top. Press around the filling with the side of your thumbs to create a seal, ensuring no air is trapped. Trim the pasta with a knife if it has lost its square shape. Repeat until you have 8 ravioli.

For the chocolate sauce:

  1. Add the coconut oil, non-dairy milk and maple syrup to a small pan and bring to a simmer over a medium heat while whisking. Reduce the heat to low and gradually whisk in the cocoa. Remove from the heat and set aside.

To make the coulis:

  1. Simply blend the raspberries and sugar in a food processor and pass through a sieve to remove the raspberry pips. Set aside.

To assemble:

  1. Cook the ravioli in a large saucepan of boiling water for 4 minutes. You may need to do this in batches so as not to overcrowd the pan. Drain.
  2. Serve two ravioli per person, drizzled with the sauces and sprinkled with chopped pistachios.