Mix all the chili ingredients except for the vinegar and chocolate in a pot. Bring to a simmer and cook 2 hours. Add in the vinegar and chocolate and cook another hour. Remove from heat and allow to cool overnight in the fridge. It should become fairly solid.

Roll out the pasta to the third thinnest setting. Scoop about 2 tablespoons of chili into it and brush some water around the chili. Top with another piece of pasta and seal with your fingers trying to remove as much air as possible. Use a ravioli cutter to crimp and seal the edges. Repeat until you have as many raviolis as you want to make.

Bring water to a boil in a pot. In a large pan, add the butter to melt over medium low heat. Add in the garlic and sauté for 1 minute. Add in the mustard and whisk to combine.

Drop the ravioli into the boiling water and cook 3-5 minutes until the pasta is cooked. Strain and add directly to the frying pan. Toss to coat with the sauce.

Serve and top with lots of onion and cheese.