Like HowStuffWorks on Facebook!

Raspberry-Filled Chocolate Ravioli

Raspberry-Filled Chocolate Ravioli

Raspberry-Filled Chocolate Ravioli

Squares of rich chocolate dough encase a surprise filling of raspberry jam.


Makes about 6 dozen cookies


1 cup butter, softened
1/2 cup granulated sugar
2 squares (1 ounce each) bittersweet or semisweet chocolate, melted and cooled
1 egg
1 teaspoon vanilla
1/2 teaspoon chocolate extract
1/4 teaspoon baking soda
Dash salt
2-1/2 cups all-purpose flour
1 cup seedless raspberry jam
Powdered sugar


  1. Mix butter and granulated sugar in large bowl until blended. Add melted chocolate, egg, vanilla, chocolate extract, baking soda and salt; beat until light. Blend in flour to make stiff dough. Divide dough in half. Wrap each half in plastic wrap; refrigerate until firm.
  2. Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Roll dough, half at a time, 1/8 inch thick between two sheets of plastic wrap. Remove top sheet of plastic. (If dough gets too soft and sticks to plastic, refrigerate until firm.) Cut dough into 1-1/2-inch squares. Place half the squares, 2 inches apart, on prepared cookie sheets. Place about 1/2 teaspoon jam on center of each square; top with another square. Using fork, press edges of squares together to seal; pierce center of each square.
  3. Bake 10 minutes or just until edges are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.

Check out more recipes for Italian