Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

CHOCOLATE RASPBERRY RAVIOLI




Source of Recipe


Unknown


List of Ingredients




2 ounces bittersweet chocolate
1 cup butter or margarine softened
1/2 cup sugar
1 egg
1 1/4 teaspoon chocolate extract
1/4 teaspoon baking soda
1 dash salt
2 1/2 cups flour
1 cup seedless raspberry jam -- more if needed
Powdered sugar -- to garnish


Recipe



Melt chocolate in the top of a double boiler or in a microwave at medium power. Remove from heat and cool. In a large bowl, cream butter and sugar until blended. Add egg, chocolate extract, baking soda, salt and melted chocolate. Beat until light. Blend in flour to make a stiff dough. Divide dough in half, cover and refrigerate until firm.

Preheat oven to 350°. Lightly grease baking sheets. Roll out 1/2 the dough to 1/8-inch thick between 2 sheets of waxed paper. Repeat with other 1/2 of dough. If dough becomes too soft, refrigerate until firm again.

Cut dough into 1-1/2 inch squares. Place 1/2 the squares, 2 inches apart, on prepared baking sheets. Spoon about 1/2 teaspoon jam into the center of each square and top with another square. Press edges of squares together with a fork to seal. Bake for 10 minutes or just until edges are browned. Remove and place on wire racks to cool. Dust lightly with powdered sugar when completely cooled.

Yield: 24 servings.