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Chocolate Shortbread Ravioli
Submitted by Carolina HeartStrings on February 9, 2013 in Cookies, Desserts
| Prep Time Cook Time |
Servings 36 | Difficulty Intermediate |
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 Instructions
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.
