Ever tried pasta with a hint of chocolate and spice? This Roasted Carrot Ravioli with Dark Chocolate Chili Sauce is a bold, unexpected twist on comfort food—where sweet, smoky, and spicy flavors come together in the most delicious way.

Created by Chef Jesse Albertini of Denver’s Sfoglina, a small business known for its incredible handcrafted pasta, this dish isn’t just about great flavor. It’s also about supporting the people and businesses that bring real care to what we eat.

Chef Jesse puts it best:

Remember, where we spend our money matters. What we eat matters. Let's support small businesses that uplift our communities, honor their roots, and feed the future with sustainability.

To support small businesses, Jesse used Bibamba Noir Classic dark chocolate and Dona Maria Gourmet Peri Peri chili peppers.

So grab your apron and get ready to bring some serious flavor to your table.

Watch the Video Recipe on Instagram

Roasted Carrot Ravioli with Peri-Peri & Dark Chocolate Sauce

by Chef Jesse Albertini of Sfoglina

Ingredients

For the Carrot Ravioli Filling:

• 2 large carrots, roasted until tender
• ½ cup ricotta cheese
• ¼ cup grated Parmesan
• 1 teaspoon lemon zest
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg yolk

For the Pasta Dough:

• 1 ½ cups all-purpose flour
• ½ cup semolina flour (optional, for texture)
• 2 eggs
• 1 tablespoon olive oil
• 2–3 tablespoons water (if needed)

For the Peri-Peri & Dark Chocolate Sauce:

• 1 dried peri-peri pod, crushed (or ½ teaspoon peri-peri powder)
• 2 tablespoons butter
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 teaspoon ginger, cleaned and minced
• ½ teaspoon smoked paprika
• ½ cup vegetable or chicken broth
• 2 ounces dark chocolate (60% or higher), finely chopped
• 1 teaspoon balsamic vinegar
• ½ teaspoon salt
• Black pepper, to taste
• Zest of one orange
• Cilantro for garnish

Instructions

Make the Pasta Dough:

1. On a clean surface, mix flour and semolina.
2. Make a well in the center and add eggs and olive oil. Slowly incorporate with a fork.
3. Knead for 15 minutes until smooth. Wrap and let rest for 30 minutes.

Prepare the Carrot Filling:

1. Blend roasted carrots, ricotta, Parmesan, lemon zest, salt, and pepper until smooth.
2. Stir in egg yolk to bind. Transfer to a piping bag or cover and chill.

Assemble the Ravioli:

1. Roll out pasta dough into thin sheets.
2. Pipe or spoon small mounds of carrot filling onto one sheet. Cover with another sheet, press to seal, and cut into ravioli.
3. Let rest while making the sauce.

Make the Peri-Peri & Dark Chocolate Sauce:

1. Melt butter in a pan over medium heat. Add shallot and garlic, sauté until soft.
2. Stir in peri-peri and smoked paprika, toasting for 30 seconds.
3. Pour in broth; simmer for 2–3 minutes.
4. Remove from heat and whisk in chopped chocolate until smooth.
5. Stir in balsamic vinegar, salt, and black pepper. Adjust seasoning to taste.

Cook & Enjoy!

1. Boil ravioli in salted water for 2–3 minutes until they float. Drain, reserving pasta water.
2. Plate with a spoonful of the dark chocolate-peri-peri sauce, drizzle over ravioli, and finish with extra Parmesan, cilantro leaves, and orange zest.

Where Sweet Meets Heat

This dish is a perfect example of how bold flavors can work together to create something truly special. The natural sweetness of carrots, the creamy richness of ricotta, the smoky heat of peri-peri, and the deep intensity of dark chocolate combine to make every bite an experience.

Watch the Video Recipe on Instagram

Inspired? Try it out and let us know what you think! And be sure to check out Chef Jesse Albertini’s work at Sfoglina for more culinary creativity.

P.S. Since this recipe contains chocolate, you know what that means: It's kid approved!

Have a Bibamba chocolate recipe to share? We'd love to feature it on our blog! Email us at info@bibamba.com. Happy cooking!