Chocolate Ravioli With Moscato Sabayon

First, prepare the filling.
Boil the heavy cream, stir in the chopped chocolate, and remove from heat.
Mix in the Grand Marnier with an immersion blender and homogenize the mixture (blend for 5 minutes without mixing in any air).
Then chill for 1 hour.
For the dough, sift the flour and cocoa powder.
Knead to a smooth dough with the eggs and sugar.
Wrap in foil and let rest for 30 minutes.
Roll out the dough (preferably with a pasta maker).
Cut out squares or circles on a floured work surface and place a little bit of filling on each.
Brush the edges with beaten egg white, close, and press the edges together well.
Bring salt water to boil with a little vanilla sugar.
Place the ravioli in the water and let simmer for 5 minutes.
For the moscato sabayon, beat all the ingredients together in a bain-marie until the sabayon is nice and airy.
Remove the ravioli and let drain.
Serve with orange slices.
Garnish with sabayon and confectioner’s sugar.

Ingredients