Chocolate ravioli with raspberry or vanilla sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| This one was OK, but could probably again have benefited | ||
| From homemade ingredients instead of purchased ones. The | ||
| Prepared pie crust is kind of gummy, when even a fried | ||
| Crust should still be flaky. I'd make my own, or even try | ||
| Something like a puff pastry coating, for that matter. | ||
| Chocolate Ravioli | ||
| ½ | cup | Heavy cream |
| 2 | tablespoons | Butter |
| 8 | ounces | Semi sweet chocolate, chopped |
| 1 | each | Package prepared pie crust |
| 1 | each | Egg |
| ¼ | cup | Milk |
| In a medium saucepan bring cream and butter to a boil. | ||
| Remove from heat and stir in chocolate until smooth. | ||
| Refrigerate until hard, approximately 2-3 hours. Form | ||
| Chocolate into tiny balls, less than 1 inch in diameter, | ||
| And freeze for 1 hour. | ||
| In 5-quart saucepan, heat 4 inches of oil to 35 degrees. | ||
| On a clean work surface cut each pie crust into half. Roll out with a | ||
| Rolling pin until thin or run through a pasta machine. | ||
| Place each chocolate ball 1 inch apart on pie crust. Brush | ||
| Exposed crust with egg wash. Cover with other half of pie | ||
| Crust and seal with ravioli cutter. Deep fry in oil until | ||
| Golden brown. Drain and serve with vanilla sauce and | ||
| Pureed raspberries. | ||
| Raspberry Sauce | ||
| 2 | cups | Fresh or frozen raspberries |
| ½ | cup | Granulated sugar |
| ¼ | cup | Grand Marnier |
| Place all ingredients in a food processor and process until smooth. Strain | ||
| Sauce through sieve to remove seeds. | ||
| Quick Vanilla Sauce | ||
| ¼ | cup | Instant vanilla pudding |
| 2 | cups | Cold milk |
Directions
FROM: ALISON MEYER
In a medium bowl combine milk and pudding. Whisk until smooth and refrigerate for ½ hour. Strain if necessary.
Submitted By PAT STOCKETT On 5-10-95