Mix the flour, salt, oil, eggs and cocoa powder together to form an elastic dough. Cover the dough with plastic wrap and leave in the refrigerator for half an hour. Roll out the dough (or you can do this one piece at a time if you don’t have much space). Place 1 or 2 amarenas and a bit of amarena juice in the middle, close with another piece of dough and seal the edges carefully by pressing them with a fork. Cook the ravioli in plenty of boiling water for about 8/10 minutes, drain and serve with a scattering of amarenas and amarena juice.
Recipe by Ely