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1
For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend.
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2
Make a well in the center of the dry ingredients and place the eggs in the well.
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3
Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed.
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4
Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes.
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5
If the dough is sticky, sprinkle a little flour on the kneading surface.
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6
The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back.
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7
Shape into a disk and tightly wrap in plastic film.
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8
Let the dough rest for at least 30 minutes in the refrigerator.
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9
Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean.
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10
Place over high heat and bring to a boil (be careful not to scorch the milk).
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11
Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes.
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12
Add the cornstarch and whisk to dissolve any lumps.
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13
Remove the vanilla bean from the milk and discard.
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14
Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate.
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15
Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute.
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16
Add the butter and stir until incorporated.
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17
Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top.
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18
Refrigerate until fully chilled, about 2 hours.
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19
Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat.
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20
Remove the chocolate from the microwave and stir.
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21
Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate.
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22
Add to the pastry cream and stir to incorporate.
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23
Return to the refrigerator and chill for at least 30 minutes.
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24
Divide the pasta dough into 4 pieces.
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25
Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting.
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26
Keep the remaining dough covered to prevent it from drying out.
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27
To make the ravioli, dust a work surface with flour.
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28
Place one pasta sheet on the work surface.
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29
Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip.
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30
Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking).
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31
Cut the ravioli into half-moons using a cookie cutter or pastry wheel.
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32
Press the edges together and squeeze to make the edges of the dough as thin as possible.
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33
Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking.
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34
Repeat with the remaining dough.
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35
You should get at least 24 ravioli.
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36
Refrigerate until ready to cook.
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37
For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan.
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38
Remove from the heat, add the chocolate, and stir until melted.
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39
Add the butter and stir to incorporate.
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40
To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved.
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41
Add the ravioli to the pot and cook until al dente, about 5 minutes.
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42
Meanwhile, gently reheat the chocolate sauce.
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43
To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate.
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44
Drizzle the sauce over each plate.
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45
Serve immediately.
