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Flaky Brie Cheese & Strawberry Puff Pastry “Ravioli” with Chocolate Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I dreamed this, and I was so intent on remembering every detail that I woke up no less than twenty times, thinking of puff pastry and this recipe.

Ingredients

  • FOR THE RAVIOLI:
  • 1 whole Sheet Store-bought Puff Pastry, Defrosted (comes In A 14-17 Ounce Package Of 2)
  • 2 ounces, weight Brie Cheese, Chilled
  • 2 whole Medium-sized Strawberries, Cut Into Eighths
  • 1 whole Egg White
  • 2 teaspoons Water
  • 2 Tablespoons Turbinado Sugar (such As Sugar In The Raw)
  • _____
  • FOR THE CHOCOLATE SAUCE:
  • ½ cups Heavy Cream
  • 2 ounces, weight High-quality Bittersweet (not Unsweetened) Chocolate, Finely Chopped
  • 1-½ ounce, weight High-quality Semisweet Chocolate, Finely Chopped

Preparation

Ravioli:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

On a surface lightly dusted with flour, roll the puff pastry sheet into a 12-inch square. Cut the sheet in half to form two rectangles.

Thinly slice the Brie cheese and cut each piece into thirds crosswise until you have a total of 8 squares. Lay the Brie cheese pieces at even intervals on one of the rectangles of puff pastry. Cut the two strawberries in half and then cut each half into fourths (so each berry is cut into eighths). Top each piece of Brie with two strawberry pieces. Cover this half of the cheese/strawberry topped puff pastry with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each cheese/strawberry mound. Using a handheld circle ravioli cutter or a knife, cut around each mound to form eight “ravioli”.

Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.

In a small bowl, whisk together the egg white and water and brush the surface of the ravioli with the mixture. Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 12 minutes. Place on a cooling rack for 5 to 10 minutes.

Chocolate Sauce:
In a small saucepan, heat the cream until it just starts to boil. Place the bittersweet and semisweet chocolate into a medium bowl and pour the hot cream over the chocolate, whisking until smooth.

Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.

2 Comments

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cookincanuck on 5.18.2010

Great idea to put some chocolate inside the ravioli. I’ll have to try that next time. I’m glad you enjoyed this!

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lauraqofu on 5.14.2010

Had this tonight, very yummy, very easy. I threw some of the semisweet chocolate bits into the “ravioli” because that’s just how I roll. Will definitely make this again.

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shakilalili on 10.29.2010

HO-LY MO-LY!
I made these for a party I was catering. After tasting one, I was ready for everyone to disappear. I wanted to eat every single one. Unfortunately there WERE other people there and they ate as many as they could. They even skipped the cake to eat these instead!
I can’t wait to make these again for my OWN dinner party.

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