Raspberry-Filled Chocolate Ravioli the Editors of Publications International, Ltd.
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|
|1/2||teaspoon chocolate extract|
|1/4||teaspoon baking soda|
|2-1/2||cups all-purpose flour|
|1||cup seedless raspberry jam|
- 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.
- 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.
- Bake 10 minutes or just until edges are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.
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