Dicen que San Valentín es un invento de los grandes almacenes…
¡Ja!
San Valentín lo inventó un goloso.
¡Qué sí, de verdad!
Si no hay más que ver la fecha en la que ubicó el evento: el 14 de febrero.
No el 29 de diciembre, fecha en la que estamos todos saturados de dulces y hartos de comilonas…
Ahí no apetece!
Pero en plena cuesta de febrero y a dieta de verduritas para que se recuperen el cuerpo y el bolsillo de los excesos navideños…Ahí ya cambia la cosa!!!
Y es que el goloso siente la necesidad del dulce, vetado en casa por su santa esposa, para ver si uno y otro consiguen bajar esos kilitos navideños de una vez por todas, y como la necesidad agudiza el ingenio, el goloso toma una decisión:
«Pues mira chico, me voy a llevar estos bombones pa casa y le digo a La Mari que hoy es el Día de los Enamorados, a ver si cuela…»
¿Qué Santo es hoy?
¿San Valentín? Pues hala, San Valentín patrón de los Enamorados.
Y así La Mari queda encantada con el detallazo de su Paco, y éste más contento que unas castañuelas con los bombones que le va robando de la caja a La Mari.
Y ese es, queridos míos, el origen de ésta festividad…
¿Qué no es así?
Bueno, no lo se, pero por si acaso, en homenaje al precursor de este día vamos a preparar un postre delicioso para compartir con la pareja… o para uno solo ¡qué también hay que cuidarse, hombre ya!
Y qué mejor manera de endulzarse que el chocolate?!
Y si os digo que es en forma de ravioli, ¿qué os parece?
Sí, sí, raviolis de chocolate.
Veréis cómo os sorprenden la textura y en este caso el contraste de sabores.
Y es más fácil de preparar de lo que pueda parecer.
Pues hala, a preparar raviolis se ha dicho!!!
Preparación:
Comenzamos preparando la pasta
Si vamos a preparar la pasta a mano comenzamos por tamizar la harina y el cacao y una vez tamizados mezclamos con el azúcar.
Formamos un volcán con estos ingredientes y en el centro añadimos el huevo. Comenzamos a integrar los ingredientes y a medida que se vayan mezclando comenzamos a amasar hasta conseguir una masa fina y elástica.
Si la masa se nos pegase a la mesa, espolvoreamos esta última con harina.
Si realizamos la pasta con amasadora o robot tamizamos la harina y el cacao y los añadimos al bol de la amasadora. Añadimos el azúcar y con el accesorio pala mezclamos durante 1 minuto a velocidad 1.
Añadimos el huevo y cuando los ingredientes estén bien integrados y se forme una bola con la masa, cambiamos el accesorio pala por el gancho amasador y amasamos unos 5 minutos a velocidad 2 hasta obtener una masa fina y elástica.
En cualquiera de los dos casos, si vemos que la masa queda muy pegajosa, le añadimos un poco de harina, y si, por el contrario, queda muy seca, le añadimos un poquito de agua.
Cuando tengamos la masa lista, la envolvemos en papel film para que no se seque y la guardamos en al nevera durante, al menos, 1 hora.
Pasado este tiempo, sacamos la masa del frigo y procedemos a estirarla.
Dividimos la masa en 2 y devolvemos al frigorífico la parte que no vayamos a estirar, bien envuelta en film para que no se seque.
Si vamos a estirar la masa a mano, comenzamos espolvoreando la mesa con una fina capa de harina.
Ponemos la masa sobre la mesa, le damos forma con las manos hasta obtener un rectángulo más o menos plano y comenzamos a estirarla con el rodillo hasta obtener una lámina fina pero que nos permita trabajar con ella, ya que si la hacemos demasiado fina puede partirse.
Si utilizamos una máquina de hacer pasta estiramos la masa sobre la mesa un poquito, le damos forma de rectángulo y comenzamos a pasarla por los rodillos de la máquina, en la posición en que estos estén más separados, en mi caso la mayor abertura corresponde a la posición 1.
Una vez que la hemos pasado por el rodillo, doblamos el rectángulo de masa que habremos obtenido en 3, como si fuese una carta, y la volvemos a pasar por la máquina en posición 1.
Repetimos este proceso dos veces más, hasta que la lámina de pasta tenga la anchura del rodillo, espolvoreando con harina siempre que sea necesario para evitar que se pegue.
A continuación reducimos la abertura de los rodillos un número y pasamos la pasta por el rodillo un par de veces. A partir de ahora ya no es necesario que doblemos la masa en 3 cada vez que la pasamos por el rodillo.
Repetimos este proceso hasta llegar a la posición nº 8.
Durante el proceso de estirado veremos que la masa se va haciendo cada vez más larga. Podemos cortarla a la mitad para que no sea demasiado larga y trabajemos con más comodidad.
Dejamos secar un poco la pasta sobre una superficie enharinada para que no se pegue, y procedemos de la misma manera con el resto de la pasta que habíamos guardado en la nevera.
Una vez que tengamos estirada toda la pasta procedemos a montar los raviolis.
Tenemos que tener la precaución de obtener un número par de placas, es decir dos o cuatro, ya que una la utilizaremos como base y otra para cubrirla.
Colocamos una plancha sobre la mesa enharinada y, si queremos, para orientarnos mejor al formar los raviolis, marcamos con el cortador un poquito sobre la masa para saber las dimensiones exactas de nuestros raviolis, pero ¡ojo! sin cortar.
Ponemos las frambuesas sobre la plancha dentro de las marcas que hicimos para delimitar el ravioli. y cubrimos con la crema de pistacho.
Con un pincel y un poquito de agua humedecemos los bordes del ravioli para que se pegue con la lámina de pasta con la que los cubriremos.
Cogemos otra lámina de pasta, cubrimos la que tenemos de base y con cuidado, apretamos con los dedos un poquito alrededor de cada ravioli para que se unan bien las dos láminas de pasta.
Ahora procedemos a cortar los raviolis con el cortador que elijamos, teniendo la precaución de que el relleno quede bien en el centro.
Sellamos los bordes con un tenedor para que no se abran durante la cocción.
Dejamos secar los raviolis unos 20 minutos.
Mientras se secan los raviolis, preparamos la salsa de chocolate.
Troceamos el chocolate en trozos más bien pequeños, y lo colocamos en un recipiente resistente al calor.
En otro recipiente calentamos la nata, bien en el microondas o bien al fuego, hasta que comience a hervir, momento en el que la echamos sobre el chocolate y removemos bien, hasta que éste se funda por completo y nos quede una mezcla homogénea.
Cubrimos con un papel film tocando la superficie de la salsa para que no forme costra, y reservamos.
A continuación cocemos los raviolis.
Ponemos abundante agua a cocer y en el momento en que rompa a hervir añadimos los raviolis, mejor de varias veces para que nos sea más cómodo.
Dejamos cocer 2 minutos ó 3 si los hemos dejado secar mucho tiempo.
Pasado este tiempo sacamos del agua y escurrimos. Cuando estén bien secos procedemos a montar el plato.
Colocamos 3 ó 4 raviolis sobre un plato, regamos con la salsa de chocolate caliente, espolvoreamos con pistachos troceados y decoramos con una hojita de menta.
Y a disfrutar en buena compañía!!!!
Notas:
Con estas cantidades nos saldrán aproximadamente unos 16 raviolis.
La pasta la podemos dejar preparada el día antes, guardada en la nevera hasta el momento en que preparemos los raviolis. También podemos congelarla si nos sobra mucha cantidad.
Si no encontráis la crema de pistacho, podemos poner unos trocitos de pistacho dentro del ravioli. O incluso prepararla nosotros mismos triturando 100 gramos de pistacho sin tostar hasta obtener unas pasta, que se formará con el propio aceite que suelten estos.
También podemos sustituir las frambuesas por fresas.
La salsa de chocolate espesa un poquito con el paso del tiempo por lo que si la preparamos con mucha antelación, tendremos que añadir algo más de nata y darle un golpe de calor para que recupere la textura idónea.
No puede ser… Veo esta maravilla que has hecho, Leti, y me pongo a hacer reverencias al marido de la mari por haberse inventado San Valentin. El chocolate, las frambuesas y el pistacho, no sé si se me puede ocurrir una combinación mejor. Y las fotos, preciosas, como siempre. Un beso. Maite
Mil gracias Maite! Yo también estoy en deuda con Paco "el de La Mari" por tan brillante creación. Un día para comer chocolate sin remordimientos, jajajaja. Y la combinación de sabores, bufff, de verdad que es increíble, aunque este mal que lo diga yo… :-P.
Un besote preciosa.
Vaya antojazo que me ha entrado, con esa combinación de sabores.. uhmm
Yo no soy muy de San Valentin, pero por una caja de estos vamos que me convierto!
Y las fotos, como siempre fantásticas. Bsos y buen fin de semana.
Gracias Luis!! Pues conviértete en "Sanvalentinero", que cualquier excusa es buena para preparar una estupenda cena!!
Un beso y buen finde para ti también.
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I know this if off topic but I’m looking into starting my own blog and was wondering what all is required to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet savvy so I’m not 100% sure. Any tips or advice would be greatly appreciated. Cheers
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I’m not sure why but this blog is loading extremely slow for me. Is anyone else having this issue or is it a problem on my end? I’ll check back later and see if the problem still exists.