Prep Time: 20 minutes | Total Time: 20 minutes
- 1 and 1/4 cups all-purpose flour
- 1/2 cups very hot water
- 3 tablespoons butter
- Chocolate for garnish
- In a large bowl, combine flour and water. Stir with a wooden spoon until combined into a large ball. Cover with plastic wrap and let sit for 10 minutes.
- To make ravioli, cut the dough in half. Work with one half at a time and keep the remainder in the bowl, covered. Flour work surface and hands generously and pat dough into a 2- x 6-inch block. Roll dough into a 4 x 9-inch triangle. The dough will be very sticky, so make sure to keep the rolling pin floured. You may need to flip the dough to prevent it from sticking to the counter.
- When dough is rolled out, drop about 9 teaspoons of Nocciolata down the center of the dough, leaving about 1 inch between each filling. Fold the dough over the filling and press down to seal. Make sure to squeeze out any air around the filing.
- Cut ravioli into small squares and press down edges again to make sure it is sealed well. Lay on a baking sheet lined with parchment paper. Repeat with remaining dough until it is used up.
- To cook the ravioli, add to a large pot of salted, boiling water. Cook half the ravioli, drain then cook the other half. They will cook for about 3-4 minutes, or until they rise to the top.
- Serve hot, tossed in melted butter with Nocciolata drips and powder sugar on top.