Chocolate with sour cherry and poppy
530₴ volumeWe sought to hold that breathless, weighted hour
Before the summer storm breaks on the land,
When air grows dense and sweet with coming power
And all the world is trembling where it stands.
The cherry burns the brightest in that light —
It laughs, it glows, it leans into the sky,
As heaven gathers darkness for the night
And beauty peaks before the rain draws nigh.
Taste it. Close your eyes.
Remember: everything beautiful arrives unexpectedly, but always on time.
Dough: durum wheat flour, soft wheat flour, purified water, chicken egg yolk, intense cocoa
powder, sea salt.
Filling: Fresh poppy seeds (28%), frozen pitted tart cherries (11%), sugar, cream butter (82% fat), fresh lemon, purified water, thickener: pectin.
Nutritional value per 100g: Energy – 1159 kJ / 277 kcal; Fats – 16.8 g, of which saturates – 9.0 g; Carbohydrates – 24.3 g, of which sugars – 11.0 g; Proteins – 8.8 g; Salt – 0.7 g.
- Grab a large pot — ravioli need space to move. Fill it with water (about 300 ml per 100g) and add a generous pinch of sea salt.
- Drop the ravioli in before the water hits a full boil, right when the first bubbles start to appear. This keeps the dough delicate and the filling where it belongs.
- Once it comes to a boil, turn the heat down to medium and cook for 8–10 minutes, stirring gently every now and then. Don’t overdo it — you want the dough to have a little give and the filling to stay soft and juicy.
- Lift them out with a slotted spoon and let them sit for just a few seconds before serving.
Cook with soul. Share with the people you love.
The real magic is in keeping it simple. Finish with a good knob of butter or our house sauce — for when you want a little more depth.
Thanks to flash-freezing technology, the dough holds its texture and nutrients all the way to your plate. Once thawed, don’t refreeze.
