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1
For the Ravioli Dough: Beat the eggs with the water, oil and salt.
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2
Stir in the rest of the ingredients.
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3
Knead the dough for 10 minutes or on a machine for 5 minutes.
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4
Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest.
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5
For the Passion Ganache Filling: Heat the cream until scalding.
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6
Chop the chocolate and add to the cream, stirring until blended.
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7
Beat in the butter.
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8
Allow to cool, then add the passion puree.
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9
For the Ravioli: Use a large cloth or well-floured table to roll out 1 piece of the dough as thin as possible.
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10
Place your ganache into a piping bag and pipe out 1/2-inch balls about 2 inches apart over the dough.
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11
Brush the dough between the ganache with water.
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12
Roll out a second piece of dough the same thickness and cover the first layer.
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13
Press in between the ganache so that the dough sticks together.
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14
Cut the ravioli between the ganache.
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15
Heat a pan of oil to 350 degrees F and gently place the ravioli into it, cooking on both sides for about 2 minutes.
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16
Remove from the oil and roll in cocoa and Parmesan.
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17
For the Ricotta Fritter: Blend all ingredients together and spread onto a sheet pan about 3/4-inch thick and place in the freezer.
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18
When frozen, cut out 1 1/2-inch discs.
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19
In a pan, heat a little bit of butter.
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20
Lightly cook on each side until brown.
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21
For the White Chocolate Truffle Oil Sauce: Scald the cream and stir in the chopped chocolate.
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22
Allow to cool, then add the truffle oil.
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23
For the Chocolate Yoghurt Leather: Mix ingredients together, then spread onto a silpat.
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24
If you have a dehydrator leave for 8 hours until dry or place in oven at 200 degrees F for 6 hours.
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25
To serve: Place the ricotta fritter in the center of the plate and lean the ravioli against it.
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26
Break of a piece of the yoghurt leather and place it in between the fritter and ravioli.
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27
Spoon a little bit of the sauce by the side of the ravioli.
