MENU
 
 
 
 

  • Chocolate Shortbread Ravioli

    1 vote
    Chocolate Shortbread Ravioli
    Prep: 20 min Cook: 8 min Servings: 36
    by Carolinaheartstrings
    301 recipes
    >
    I don’t know what I like best about this recipe – either the chocolate-raspberry filling or the cute look of the finished result. Unlike real raviolis these are crisp and not soft. They were fun to make and fun to serve. I also experimented with some other fillings including a cheesecake mixture but for this post I am using Hershey’s chocolate bars and raspberry jelly. Take the Hershey’s bar and break up the marked off rectangles. Then break those rectangles in half. You will need two bars – 1 ½ for the recipe and the rest I’m sure won’t go to waste!

    Ingredients

    • 2 oz bittersweet baking chocolate
    • 1 cup margarine, softened
    • ½ cup sugar
    • 1 egg, beaten
    • 1 teaspoon almond extract
    • 2 ½ cups flour
    • 2 Hershey’s chocolate bars
    • 6 tablespoons seedless raspberry jelly

    Directions

    1. Melt the baking chocolate in a double boiler.
    2. Mix the butter and sugar well.
    3. Blend in the melted chocolate, almond extract and egg.
    4. Add flour gradually until a stiff dough forms.
    5. Refrigerate dough for 20 minutes.
    6. Roll out, ¼ of the dough at a time between wax paper sheets.
    7. Cut 1 ½ “ x 1 ½ “ squares (72 in all eventually).
    8. 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.
    9. Take a fork and press all sides together with the tines forming the “ravioli”.
    10. Bake at 350 degrees for 8 minutes.

    Similar Recipes

    Leave a review or comment