Ingredients
For the Christmas Mince Pie Filling
- 50ml apple juice
- 50g soft brown sugar
- 25ml orange juice
- 1 orange zest only
- 50g raisins
- 50g sultanas
- 50g mixed peel
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
For the pasta
- 100g semolina
- 100g plain white flour
- 10g cocoa powder
- 10g sugar
- 100ml water
For the chocolate sauce
- 25g coconut oil
- 50g non-dairy milk
- 50g maple syrup
- 30g cocoa powder
For the raspberry coulis
- 150g raspberries
- 25g icing sugar
To garnish
- 1 tbsp pistachios chopped
Method
- To make the mince pie filling: Add all the ingredients to a pan and cook over a low heat until the mixture is syrupy and the fruits have soaked up the liquid. Set aside to cool.
- For the pasta: Put the semolina, flour, cocoa and sugar in a food processor and pulse to mix. Continue to pulse, adding water a little at a time, until the mixture resembles loose breadcrumbs.
- Tip the ‘breadcrumbs’ onto a worktop and finish bringing the dough together by hand. Flatten the dough slightly, wrap in cling film and rest in the fridge for an hour.
- To make the ravioli: Once rested, roll out the pasta dough on a floured surface until roughly the thickness of a penny. Cut into 16 even squares.
- Place a little of the filling onto the middle of a pasta square, and place another piece on top. Press around the filling with the side of your thumbs to create a seal, ensuring no air is trapped. Trim the pasta with a knife if it has lost its square shape. Repeat until you have 8 ravioli.
- For the chocolate sauce: Add the coconut oil, non-dairy milk and maple syrup to a small pan and bring to a simmer over a medium heat while whisking. Reduce the heat to low and gradually whisk in the cocoa. Remove from the heat and set aside.
- To make the coulis: Simply blend the raspberries and sugar in a food processor and pass through a sieve to remove the raspberry pips. Set aside.
- To cook the ravioli: Bring a large saucepan of water to the boil and cook the ravioli in it for 4 minutes. You may need to do this in batches so as not to overcrowd the pan. Drain.
- Serve two ravioli per person, drizzled with the sauces and sprinkled with chopped pistachios.
