Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Bittersweet Chocolate Ravioli
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- #12811
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 ounces bittersweet chocolate
1 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 1/4 teaspoon chocolate extract
1/4 teaspoon baking soda
1 dash salt
2 1/2 cups flour
1 cup seedless raspberry jam, more if needed
powdered sugar, to garnish
directions
Melt chocolate in the top of a double boiler or in a microwave at medium power. Remove from heat and cool.
In a large bowl, cream butter and sugar until blended. Add egg, chocolate extract, baking soda, salt and melted chocolate. Beat until light. Blend in flour to make a stiff dough. Divide dough in half, cover and refrigerate until firm.
Preheat oven to 350 degrees F. Lightly grease baking sheets.
Roll out 1/2 the dough to 1/8-inch thick between 2 sheets of waxed paper. Repeat with other 1/2 of dough. If dough becomes too soft, refrigerate until firm again.
Cut dough into 1-1/2 inch squares. Place 1/2 the squares, 2 inches apart, on prepared baking sheets. Spoon about 1/2 teaspoon jam into the center of each square and top with another square. Press edges of squares together with a fork to seal.
Bake for 10 minutes or just until edges are browned. Remove and place on wire racks to cool. Dust lightly with powdered sugar when completely cooled.
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nutrition data
180 calories, 9 grams fat, 23 grams carbohydrates, 2 grams protein per ravioli. This recipe is low in sodium.
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reviews & comments
February 16, 2007
Great recipe. Not hard to make if you're comfortable with making desert or pasta. Lots of room to play with chocolates and fillings. These went over very well at the party I took them too, I will be making them again.
April 27, 2006
These were a hit, and not that difficult to make. Keep in mind they are made with bittersweet chocolate, so kids and people who like sweet chocolate might not care for these. Only two concerns; chocolate extract is not something the average cook keeps around, and I had to do a little research to find that you can use vanilla instead. Also, these do come out a little dry, so don't skimp on the jam filling! I found that they gained a little moisture after being sealed in a plastic bag overnight. I used a round cookie cutter and made them a little smaller, as I find I can't stop eating them!