Name: Chocolate Ravioli in Bittersweet Chocolate Sauce
Cook time: 1 hour and 5 minutes
Total time: 3 hours and 35 minutes
Yield: Makes 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup cocoa powder, plus more for dusting; 3 tablespoons sugar; Pinch of salt; 3 large eggs; 3 cups milk; 1 vanilla bean, split lengthwise; 1/2 cup sugar; 5 egg yolks; 1/3 cup cornstarch; 2 tablespoons unsalted butter; 1/2 pound hazelnut chocolate (gianduja), roughly chopped; 1/2 cup heavy cream; 1/2 cup milk; 1 tablespoon sugar; 5 ounces bittersweet chocolate, roughly chopped; 1 tablespoon unsalted butter; 8 cups water; 2 cups sugar

Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking.

To read more about Ripert, click here.

This is the cook at work, switching a few ingredients from the pastry chef's mise to his own. Except for the sugar, chocolate, and pastry cream, this is just like cooking dinner. The sauce is simply an all-purpose ganache that can be used for all manner of desserts.

Recipe notes

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