In a medium bowl, whisk together flour, cocoa, sugar, and salt. Add egg. Using a fork, beat egg and slowly incorporate flour mixture until it forms a dough. Turn out dough onto a clean work surface and knead for about 5 minutes, or until smooth and uniform. If needed, dust work surface with flour to prevent sticking. When done, the dough should not be sticky.

Wrap in plastic and let rest 30 minutes.

In a small bowl, stir together cheese, 1 tablespoon honey, and salt. Add additional honey as needed to make a smooth and sweet, but stiff, filling.

Divide dough into two pieces, and, working with each piece at a time, roll dough into sheets about 1/16th inch thick.

Place about a teaspoon of filling in mounds about 1 inch apart. Place another sheet of dough on top and press out excess air. Cut out ravioli with a cutter or fluted pastry wheel.

Transfer ravioli to a baking sheet lined with parchment or silicone baking mats.

Leftover dough may be re-rolled. Continue making ravioli until filling is used.

Freeze raviolis on the baking sheet, then transfer to a freezer bag for longer storage.

Bring a saucepan of water to a simmer. Place frozen ravioli in water and simmer until tender, 2-4 minutes.

Place ravioli in bowls, and top with a tablespoon of jam. Use a vegetable peeler to shave white chocolate on top.