Chocolate Shortbread Ravioli

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.