[patm099]

Chocolate Ravioli

Thaw Time: 30 minutes
Prep Time: 25 minutes
Bake Time: 15 minutes
Freeze Time: 45 minutes


1 pkg. fozen puff pastry sheets
1/2 cup heavy cream
1 pkg. (8 oz.) semi-sweet chocolate squares, chopped
1 egg yolk
1 tsp. water
Powdered sugar


Thaw pastry sheets at room temperature for 30 min.

Heat cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5 min. Whisk until smooth. Freeze mixture 15 min. Stir and freeze 15 min. more or until firm.

Unfold 1 pastry sheet on a lightly floured surface. Roll into 16" square. Brush with half of egg mixture, leaving 1/2" border around edges. Place 24 rounded teaspoons of chocolate mixture in 4 evenly spaced rows with 6 mounds in each row.

Unfold remaining pastry sheet on a lightly floured surface. Roll into 16" square. Place on chocolate-covered sheet, pressing firmly between the rows of chocolate and around edges to seal. Brush pastry with remaining egg mixture. Cut between the rows, using a pastry wheel or sharp knife. Cut each strip into 6 squares (ize of ravioli) and place on ungreased baking sheets. Freeze until firm, about 15 min. Preheat oven to 375°F.

Bake 15 min. or until puffed and golden. Serve warm, dusted with powdered sugar.