Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Plain flour |
¼ cup | Pure icing sugar |
1 \N | Egg, lightly beaten |
1 teaspoon | Water, approximately |
30 grams | Milk chocolate, melted |
2 tablespoons | Flaked almonds, toasted |
\N \N | Filling: |
½ \N | 200 g roll prepared marzipan, chopped |
60 grams | Milk chocolate, grated |
2 teaspoons | Water |
\N \N | Mocha Sauce: |
300 millilitres | Carton thickened cream |
2 teaspoons | Dry instant coffee |
2 tablespoons | Castor sugar |
1 teaspoon | Cornstarch |
½ cup | Milk |
¼ cup | Kahlua |
Servings: 6
Sift flour and icing sugar into bowl, gradually stir in egg and enough water to mix to a firm dough. Process mixture for 30 seconds or turn onto lightlyl floured surface and knead gently for about 3 min. or until mixture is well combined, adding a little water if necessary (mixture should be dry, but not flaky).
Cut pasta dough in half, roll each half until 1 mm thick rectangle.
Place ¼ level teaspoons of filling 3 cm apart over 1 sheet of pasta. Lightly bruch remaining sheet with water, place over filling;press firmly between filling and along edges. Cut into square ravioli shapes between filling. Lightly sprinkle ravioli with a little extra flour.
Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until tender; drain. Serve warm ravioli with warm mocha sauce, drizzle with chocolate and sprinkle with almonds.
Filling: Beat all ingredients in small bowl with elextric mixer until smooth. Mocha Sauce: Combine cream, coffee and sugar in pan.
Stir in blended cornstarch and milk, stir over heat until sauce boils and thickens;stir in liqueur.
posted by Linda Davis Source: Australian Woman's Weekly, Pasta Cookbook