Chocolate Raspberry Lasagna with Citrus Chevre Beet Filling

Chocolate Raspberry Lasagna with Citrus Chevre Beet Filling

I don't know why I decided that I wanted to make chocolate pasta last weekend, but I got the idea in my head and couldn't get it out until I attempted it. It has been something I have wanted to do for a long time after hearing about someone else making it. Afterall, why not? I make regular home made pasta and what's a little cocoa powder, vanilla and sugar added to it for an unusual dessert component. I made the pasta sheets, and they turned out well prior to cooking, but I admit at that point I hadn't yet decided whether to make a ravioli, cannelloni, or layer it in a sweet lasagna. After a bit of thinking I decided on a no for the ravioli, because I wanted to see how the pasta cooked first (maybe next time), and thought a lasagna with layers would be prettier than cannelloni to show off the filling, so lasagna it was!

I knew I wanted the filling to contain chevre and beets for a shocking pink color (you don't taste the beets, they are just lovely), as well as a bit of orange zest and vanilla. All it needed was a bit of agave nectar to sweeten and it was quite delicious, like a pink fluffy citrus cheesecake mousse. The beets made it a shocking shade of magenta!

For the sauce, I decided raspberries would be perfect! Afterall, chocolate and raspberries are heavenly together, and they would look pretty with the filling. I just added a bit of citrus to them as well along with vanilla and agave nectar to sweeten.

When all of the elements of the lasagna were finished and it was time to assemble, I thought I would shave some dark chocolate to add in between the layers and on top as well, because one can never have enough chocolate!

It was quite beautiful once assembled with the layers of pink and red, topped off with fresh raspberries! More importantly though, it was delicious, sweet creamy filling laced with citrus, slightly tart jammy raspberries, and dark chocolate...so heavenly! I can honestly say I have not had anything like it, and was quite pleased with how it turned out! Now I will have to try more recipes with the cocoa pasta! If you would like to attempt to make the dessert lasagna for yourself, here is the recipe!

Serves 3

Chocolate Raspberry Lasagna with Citrus Chevre Beet Filling

Cocoa Pasta:

1 cup all purpose flour
1 tablespoons cocoa powder
2 Tbsp maple sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg, plus 1 egg white beaten
ice water, if needed

Raspberry Sauce:
2 12 oz bags frozen raspberries
1/4 cup agave nectar
juice and zest of 2 small organic oranges
2 Tbsp lemon juice
2 tsp pure vanilla extract

Filling:
20 oz chevre (soft goat cheese)
1 large cooked beet, pureed (1 cup of puree)
1/4 cup plus 2 Tbsp agave nectar
2 Tbsp organic orange zest
1 tsp organic lemon zest
1 Tbsp lemon juice
1 Tbsp pure vanilla extract

3 oz grated chocolate
fresh raspberries


To make pasta, sift together the flour, cocoa and sugar into a bowl. Mix the vanilla with the eggs. Add flour slowly to the eggs. Knead into a smooth ball (add small amounts of ice water if required). Divide dough into 4 pieces dust with a little flour and use pasta machine to roll each into a thin long rectangle (alternatively, roll by hand). Cut each rectangle into 3 squares (you should have 12) and dust with a little flour so they don't stick together (if they are sticky). Cover with plastic and set aside.
To make raspberry sauce, combine all ingredients except vanilla in a medium saucepan and bring to a boil. Lower to a simmer and cook for about 30 minutes until jammy. Remove from heat and stir in vanilla. Set aside.
To make filling, beat all ingredients together until smooth and set aside in the fridge.
To cook pasta, bring a large pot of water to a boil, and add pasta. Cook for about 1- 1 1/2 minutes stirring gently until it is al dente and drain, rinsing with cold water to prevent sticking and cool. Make sure it is drained well.
To assemble, on each of 3 plates, spoon a little raspberry sauce. Top each with a pasta square and some of the beet chevre filling. Top the filling with a little raspberry sauce and a sprinkling of the grated chocolate. Top each with another pasta square, some more chevre filling, more berries and more chocolate. Repeat fillings again, and then top with a pasta square. Top with remaining raspberry sauce, sprinkle with remaining chocolate and top off with fresh raspberries. Serve!