Ravioli al Cacao Amaro con Guancia di Manzo Brasata (Italian Cocoa Ravioli with Braised Beef Cheek)
- 2 days ago
- 3 min read
Story of the Dish
Chocolate and beef have been paired together in Italy for centuries, especially in slow-cooked braises. A small amount of bitter cocoa doesn't make the dish sweet—it deepens the roasted flavors of the meat, adding complexity and richness.
These ravioli combine a delicate cocoa pasta with an intensely flavored filling made from Cannonau-braised beef cheek. The long cooking process transforms one of the toughest cuts into silky, melt-in-your-mouth meat that blends perfectly with smoked ricotta.
Instead of a heavy cream sauce, the ravioli are finished with their own reduced braising juices, mounted with butter to create a glossy sauce packed with concentrated flavor. Every ingredient has a purpose, and nothing distracts from the star of the dish.
Ingredients
Serves 4 (20–24 Ravioli)
Fresh Cocoa Pasta
360 g Italian "00" flour
40 g unsweetened Dutch-process cocoa powder
4 large eggs
1 egg yolk
Pinch of sea salt
Filling
700 g beef cheeks
120 g smoked ricotta
60 g Parmigiano Reggiano DOP (36 months)
1 shallot
1 carrot
1 celery stalk
2 garlic cloves
500 ml Cannonau di Sardegna
600 ml rich beef stock
2 tbsp tomato paste
2 bay leaves
Fresh rosemary
Fresh thyme
Extra virgin olive oil
Sea salt
Fresh black pepper
Cannonau Reduction
Braising liquid from the beef
40 g cold butter
1 tsp aged balsamic vinegar (optional)
Garnish
Fresh black truffle
Crispy fried shallots
Parmigiano Reggiano
Thyme leaves
Micro herbs
Premium extra virgin olive oil
Maldon sea salt
Preparation
The Dough
Combine the flour and cocoa powder thoroughly.
Create a well and add the eggs and yolk.
Knead for approximately 15 minutes until perfectly smooth.
Wrap tightly and allow to rest for at least one hour.
The cocoa should provide aroma and color without making the pasta taste like dessert.
Braising the Beef
Season the beef cheeks generously with salt and pepper.
Brown them slowly in olive oil until deeply caramelized on every side.
Remove the meat.
In the same pot cook the shallot, carrot, celery and garlic until golden.
Stir in the tomato paste and cook for several minutes.
Deglaze with the Cannonau wine.
Reduce by half.
Return the beef to the pot.
Add the beef stock, rosemary and bay leaves.
Cover and braise gently at 150°C (300°F) for approximately 4½–5 hours, until the meat falls apart effortlessly.
Allow the meat to cool inside the cooking liquid.
Filling
Remove all fat and connective tissue.
Shred the beef finely.
Reduce part of the braising liquid until syrupy.
Mix together:
Braised beef
Smoked ricotta
Parmigiano
Two tablespoons of reduced braising jus
The filling should be rich, moist and intensely flavorful.
Refrigerate for 30 minutes.
Cannonau Sauce
Strain the remaining braising liquid.
Reduce slowly until it coats the back of a spoon.
Whisk in the cold butter.
Add a few drops of aged balsamic if desired for brightness.
The sauce should be glossy, smooth and concentrated.
Forming the Ravioli
Roll the cocoa pasta to approximately 0.8 mm.
Pipe 20 g of filling.
Brush lightly with water.
Seal carefully while removing every air pocket.
Cut into large square ravioli.
Rest on semolina for approximately 20 minutes.
Cooking
Cook the ravioli in gently boiling salted water for approximately 3½ minutes.
Transfer directly into the Cannonau reduction with a ladle of pasta water.
Finish cooking for approximately 45 seconds, coating every raviolo evenly.
Plating
Spoon the Cannonau reduction into a warm plate.
Arrange five ravioli in a straight line with slight overlap.
Finish with:
Thin shavings of fresh black truffle
Crispy fried shallots
Fresh thyme
Finely grated 36-month Parmigiano Reggiano
Micro herbs
Maldon sea salt
A drizzle of premium Sardinian extra virgin olive oil
The finished dish should have deep brown tones contrasted by the golden shallots and the ivory Parmigiano, creating an elegant fine-dining presentation.
Wine Pairing
Perfect matches include:
Cannonau di Sardegna Riserva DOC
Barolo DOCG
Brunello di Montalcino DOCG
Amarone della Valpolicella Classico
Chef Tips
Beef cheeks are far superior to short ribs for ravioli because of their gelatin-rich texture.
Use high-quality Dutch-process cocoa; it adds depth, not sweetness.
Never overfill cocoa ravioli—the pasta is slightly more delicate than traditional egg pasta.
Reduce the braising liquid patiently; it should become naturally velvety without starch.
Finish the ravioli in the sauce for less than a minute so they absorb the Cannonau reduction while maintaining their structure.
Chef Gianluca
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