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1
In a bowl, add the flour, cocoa, and eggs. Beat using an electric mixer until the ingredients have incorporated.
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2
Slowly add the water while still beating.
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3
Using the dough hook, beat until the dough is smooth and elastic.
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4
Cover with plastic wrap and refrigerate for 1 hour.
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5
In a bowl, beat the cream cheese until smooth and creamy.
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6
Add the jam and egg, then continue to beat until smooth.
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7
Add superfine sugar to taste, if needed.
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8
Divide the dough into 4 parts.
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9
Using a pasta machine, slowly stretch the dough. Use flour as needed. This process can also be done using a rolling pin.
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10
Place the pasta on a lightly floured flat surface. Cover with a clean rag.
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11
Repeat the process for the 3 remaining parts.
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12
Add a spoonful of the filling every 4 centimeters on 2 of the pasta strips.
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13
Place the other 2 pasta strips on top to cover. Press around the filling to seal.
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14
Use a cookie cutter to cut out circles.
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15
In a pot, add plenty of water and 3 tablespoons sugar. Cook the ravioli 6 or 7 pieces at a time. Once they rise to the surface, count 2 minutes and then remove from the pot.
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16
Continue with the rest of the pieces.
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17
Garnish to taste and serve warm or cold.
