Sunday, December 9, 2012

Doing a little catering. Chocolate Ravioli

 Well I am doing a little catering for my sister's monthly meeting of her sorority next week and so I told her I would do something special for her.  I have to make it all on Sunday, and she can just reheat it all.  Whole wheat rolls, Caprese Salad, white mushroom lasagna, and of course, chocolate ravioli.  So, here is the recipe I use to make them, I have made them plenty of times, but have just never taken any pictures.
 Take a bag of mini chocolate chips and mix in a large bowl with a half cup cream and half cup chopped pecans.  Set aside.  In mixer of food processor, put in 2 cups organic unbleached unbromated all purpose flour, 3 eggs, a half cup bittersweet cocoa, and three or so tablespoons vanilla.  Now, comes the sweetener.  I prefer honey, or organic evaporated cane juice.  About a third cup.  If you aren't into the natural thing, then cane sugar.  Oh well.   Whizz or mix and add enough water so that with the machine on, it forms a ball. 
 Take the ball out and cut it into 4 pieces.  Using a pasta roller and lots of flour, roll the dough out into sheets down to the second to thinnest setting.  Make sure well dusted with flour and fold into small sections and put aside, covered with a damp towel.  Repeat for remaining three sections.  Place the sheet of dough onto the ravioli press and push the nipple section into the press.

   Place a teaspoon of the chip mix into the dimple of the dough on the ravioli maker.  Brush the edges with water, then place another piece of dough on top.  Using a rolling pin, press down and cut and seal the edges.  Remove from the press and place on a rack in front of a fan.  Let them air dry for a while and then you can put into a bag and freeze the way they are, or cook right away in boiling water.  Cook for three minutes, then serve with the sauce.

Sauce, easy, melt 3 ounces in a cup and a half of half and half.  Add some vanilla, and pour over the cooked ravioli.  

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