Combine flour and cocoa in mixer. Make a well in the middle and add eggs. Slowly stream 1/3 cup water into the mix – while running – until dough comes together. Attach the dough hook and knead until smooth, approximately 6 minutes. Wrap tightly in plastic wrap, allow to rest at least 10 minutes.
Roll dough through a pasta machine to desired thickness. Using a ravioli form, lay out a sheet of pasta and fill with chocolate cannoli filling. Put the top sheet of pasta on, roll with rolling pin to ensure all air bubbles are released and pop out your ravioli. Store in fridge if eating the same day, otherwise, put on a cookie sheet and put the ravioli in a freezer. Once frozen they can be stored in a freezer zip lock bag until ready to be devoured.
To cook the ravioli bring a large pot of water to a boil. Gently add ravioli to boiling water, one at a time, about 6 to a batch. Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove
cooked ravioli from the water, dip in cool water to halt the cooking process.
Serve warm or cold, dusted with powdered sugar or drizzled with sauce.
Chocolate Cannoli Filling-
In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).