Chocolate Pasta Napolean with Raspberry Coulis and Whipped Cream

Raspberry Coulis and Raspberry Whipped Cream

• 1 cup Heavy Whipping Cream
• 1.25 cups Raspberries
• Sugar to Taste
• 1 splash Champagne Vinegar

1. Add Raspberries to Blender/Vitamix and blend completely. Check sweetness and add sugar to taste (I added about 2 Tablespoons) and blend to combine.
2. Strain thoroughly using a fine mesh strainer. Add champagne vinegar to taste for a little added brightness. Cool in fridge.
3. Whip cream to stiff peaks. You do not need to sweeten cream, as I added some of the coulis to the cream to sweeten it and get a nice light color. I used about 3-4 Tablespoons of the coulis. Reserve in fridge.

Chocolate Pasta

• 2 cups All purpose flour
• 2 egg (about 4 oz total)
• 3 tablespoons Cocoa Powder
• 2 tablespoons Sugar
• 1 pinch Salt

1. Add flour, cocoa power, sugar and salt and mix thoroughly. Form a well in the center and add slightly beaten eggs.
2. Mix around the egg to slowly incorporate the dry mixture, until it forms a shaggy dough.
3. Knead dough for 5 - 10 minutes, until it bounces back when depressed. If it is very sticky add a little more flour, and knead some more. Then let it rest for about 1 hour in the fridge.
4. Roll out dough on pasta machine from the thickest to thinnest setting. I stopped at 6 of 10, as the dough is a little trickier the thinner you go.
5. Rest on flour board or kitchen towel to dry slight.
6. Cut to preferred shape, I did my like pappardelle and small squares as well.
7. Cook in rapidly boiling water for 2-5 minutes (depends on thickness and extent you let them dry). Then place in ice water.
8. Dry pasta and plate. Enjoy!