Marzipan ravioli with mocha sauce

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

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