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Add a photoI don’t know what I like best about this recipe – either the chocolate-raspberry filling or the cute look of the finished result. Unlike real raviolis these are crisp and not soft. They were fun to make and fun to serve. I also experimented with some other fillings including a cheesecake mixture but for this post I am using Hershey’s chocolate bars and raspberry jelly. Take the Hershey’s bar and break up the marked off rectangles. Then break those rectangles in half. You will need two bars – 1 ½ for the recipe and the rest I’m sure won’t go to waste!
Ingredientes
- 2 oz bittersweet baking chocolate
- 1 cup margarine, softened
- ½ cup sugar
- 1 egg, beaten
- 1 teaspoon almond extract
- 2 ½ cups flour
- 2 Hersheyâs chocolate bars
- 6 tablespoons seedless raspberry jelly
Direcciones
- Melt the baking chocolate in a double boiler.
- Mix the butter and sugar well.
- Blend in the melted chocolate, almond extract and egg.
- Add flour gradually until a stiff dough forms.
- Refrigerate dough for 20 minutes.
- Roll out, ¼ of the dough at a time between wax paper sheets.
- Cut 1 ½ â x 1 ½ â squares (72 in all eventually).
- On a greased cookie sheet assemble ravioli by layering from the bottom up: 1 square of dough, ½ of a rectangle of Hersheyâs chocolate, ½ teaspoon of raspberry jelly and then top with a square of dough.
- Take a fork and press all sides together with the tines forming the âravioliâ.
- Bake at 350 degrees for 8 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 36 servings | |
| Calories 108 | |
| Calories from Fat 54 | 50% |
| Total Fat 6.17g | 8% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.94g | |
| Cholesterol 5mg | 2% |
| Sodium 63mg | 3% |
| Potassium 28mg | 1% |
| Total Carbs 12.45g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.69g | 3% |
| Protein 1.28g | 2% |
