Wednesday, February 08, 2012

Tasty Tuesday

              I had really hoped to post before now, but life had other reasons and no rhymn, just plain ole busy! But even though I'm a day late, I promise this recipe will be worth the wait and with Valentines less than a week away, it's perfect timing to create a truly amazing gift that will wow them! Of course it's all about chocolate in February, anytime for me but to come up with a food gift that can't be found local is a double treat and this chocolate ravioli is it!!!
      Recently, I found a pasta maker for $3 at a thrift store, a item I've wanted for many years and in time to try this recipe that's been in my files for almost a decade! A pretty raspberry drizzle over these is a sure way to be remembered for a long time! Enjoy!!


   Chocolate Ravioli


1 1/2 cups sugar

1 stick (4 ounces) butter, softened

1/2 cup sour cream

1 egg

1 1/2 teaspoons vanilla extract

2 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 ounces semisweet chocolate

3 tablespoons ground almonds or hazelnuts

Directions

1. In a medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Refrigerate 1/4 cup sour cream, covered. Beat in remaining 1/4 cup sour cream, egg, and vanilla until light and fluffy.
2. On low speed, beat in flour mixed with baking powder and salt until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Divide dough in half; wrap in wax paper and refrigerate at least 30 minutes.
3. Just before baking, melt chocolate over hot, not boiling, water or in a microwave. Reserve 1 tablespoon. Stir reserved sour cream into remaining melted chocolate. Set aside.
4. Preheat oven to 350°F. Between pieces of wax paper, roll out each half of dough to make an 8 1/2 x 12 1/2-inch rectangle. Place one rectangle in freezer. Remove top sheet of wax paper from remaining sheet of dough. Drop chocolate mixture by heaping 1/2-teaspoon measures onto dough, spacing evenly, to make filling for 6 lengthwise rows of 4 ravioli. Remove dough from freezer; pull off one sheet of wax paper and place dough over chocolate on first sheet of dough. Allow dough to thaw and fall down over chocolate filling; remove top wax paper. With a fluted pastry wheel or a knife, trim edge of rectangle and cut between rows of chocolate filling to make 24 ravioli.
5. Place ravioli 2 inches apart on lightly greased cookie sheets. Bake 12 to 15 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks. Drizzle reserved chocolate over cookies; sprinkle ground nuts over chocolate. Let cool completely. Store between layers of wax paper in a tightly covered container.

           

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