At the peak of summer, when the freshest raspberries are available I wanted to do something simple that showcased the raspberries. Excited for another excuse to use my pasta machine, I was loosely inspired by a chocolate ravioli in an Eric Ripert book. You really get the flavor of the raspberry to come through against a subtly sweetened chocolate pasta. I got great feedback without words, as my wife was licking the sauce right off the plate. She may have used a spoon, but I'm not sure. —foodfighter
Add Raspberries to Blender/Vitamix and blend completely. Check sweetness and add sugar to taste (I added about 2 Tablespoons) and blend to combine.
Strain thoroughly using a fine mesh strainer. Add champagne vinegar to taste for a little added brightness. Cool in fridge.
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.
Add flour, cocoa power, sugar and salt and mix thoroughly. Form a well in the center and add slightly beaten eggs.
Mix around the egg to slowly incorporate the dry mixture, until it forms a shaggy dough.
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.
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.
Rest on flour board or kitchen towel to dry slight.
Cut to preferred shape, I did my like pappardelle and small squares as well.
Cook in rapidly boiling water for 2-5 minutes (depends on thickness and extent you let them dry). Then place in ice water.