Place all the dough ingredients in a food processor and whizz into a stiff, smooth dough. Cover the dough in cling film and allow to rest refrigerated for 30 minutes. Open the dough into a 1 mm thin sheet of pastry. Brush with the beaten egg. Pipe dots of the chocolate paste in the centre of the dough about 5 cm distant from each other. Flip the dough over the choc filling and secure tightly with the sides of your finger tip. Cut with desired cutter and place on a lightly dusted tray. Heat the oil and deep fry few at a time taking care for the temp of the oil, which should be neither to hot or too cold as this may result into soggy of burnt ravioli. Serve warm dusted with icing sugar.