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

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