The Pioneer Woman Tasty Kitchen
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Chocolate Shortbread Ravioli

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Level: Intermediate

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Description

I just love both the chocolate-raspberry filling and the cute look of the finished result of this shortbread. Unlike real raviolis, these are crisp and not soft. They were fun to make and fun to serve. Take the Hershey’s bar and break up the marked off rectangles. Then break those rectangles in half. You will need two bar: 1 ½ for the recipe and the rest I’m sure won’t go to waste!

Ingredients

  • 2 ounces, weight Bittersweet Baking Chocolate
  • 1 cup Margarine, Softened
  • ½ cups Sugar
  • 1 teaspoon Almond Extract
  • 1 whole Egg, Beaten
  • 2-½ cups Flour
  • 2 whole Hershey's Chocolate Bars
  • 6 Tablespoons Seedless Raspberry Jelly

Preparation

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 “ x 1 ½ “ 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 Hershey’s 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 “ravioli”.

Bake at 350ºF for 8 minutes.

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