If your ravioli has always been associated with dumplings or dumplings, this recipe will allow you to take a fresh look at it dish. Make Sweet American-Style Ravioli Smorie Camping Dessert – pieces of melted chocolate and marshmallow between the two halves of Graham crackers. Form itself ravioli asks for their rounded cavity to be as small as possible more flowing chocolate toppings. Make it from the mixture crushed Graham crackers, favorite chocolate and cream cheese. BUT Knead the dough on Graham diet whole grain flour. So that To form ravioli you will need a special form. Seal stuffing into the dough and bake ravioli in the oven. Outside they are delicious and crispy, and inside – soft chocolate filling. Serve like tea biscuits. Share with friends: 
Time: 2 hours. 15 minutes. Difficulty: medium Quantity: 32pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 5 graham crackers broken into pieces
- 170 gr milk or dark chocolate, or a mixture thereof, chopped
- 90 gr. cream cheese cream at room temperature
Dough
- 10 tbsp. l butter at room temperature
- 0.5 tbsp. dark brown sugar
- 0.5 tbsp. granulated sugar
- 2 tbsp. l molasses
- 1 tbsp. l vanilla extract
- 1.5 tbsp. flour
- 1 tbsp. Graham’s torment
- 0.5 tsp soda
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon
- 1/4 Art. fat cream
Recipes with similar ingredients: crackers, milk chocolate, dark chocolate, curd cheese, butter, brown sugar, sugar, molasses, vanilla extract, premium flour, flour whole grains, cinnamon, cream
Recipe preparation:
- Stuffing: Grind crackers in a food processor. Add chocolate and cream cheese and continue to grind until obtaining a loose, but pasty mass.
- When working with a form for 12 ravioli, cover the side with recesses for filling with cling film. Lay out part of the filling in each recess and press, aligning the filling so that it was on par with the top of the form. Then take out and put on a plate. Repeat the same to get 24 toppings. Cover the filling with plastic wrap and place in fridge.
- Knead the dough: In a large bowl, mix the butter and sugar. Beat with a mixer at medium speed until lush mass, about 2 minutes. Add molasses and vanilla and beat until full mixing.
- In a separate bowl, mix both types of flour, soda, salt and cinnamon. Add the flour mixture to the butter mixture in 3 sets, alternating it with cream, starting and ending with flour. Be careful not to knead the dough. Divide the dough into 2 discs, wrap in cling film and refrigerate for about 1 an hour so that it becomes very hard.
- Lay out a piece of foil measuring 27 x 37 cm. On a clean working place and sprinkle generously with flour. Put a piece of dough on top and cover with a large piece of plastic film. Roll out the dough between two sheets (Voila! Your hands are clean) in a rectangular layer 25 x 32 cm in size, cropping or patching as needed him. Repeat with the other test drive. Every foil transfer to a baking sheet and put in the refrigerator for 30-60 minutes.
- When the dough has cooled, remove the cling film from 1 layer chilled and rolled dough. Sprinkle the jagged side molds for ravioli with a cooking spray and sprinkle with flour. Put zigzag down to the bottom half of the dough, leaving a small deepening in the test. Remove the chocolate filling from the refrigerator. Put a portion of the filling in the center of each printed square.
- Holding the foil, lift the top of the dough and fold it over filling on the bottom half, leaving a lot of dough between the fillings. Gently squeeze out the air around the filling with wet fingers to the dough is not cracked. Sprinkle the jagged side of the mold again and sprinkle ravioli with flour. Turn the mold onto the dough, imprinting it in dough, and press very firmly to glue 2 layers together and cut excess dough.
- To remove the form, gently lift it by pressing 2 slides with stuffing at the end. Lift up the mold over the whole dough. Via dry brush shake off excess flour. Divide the ravioli by individual servings, cutting off excess dough with a knife or a grooved knife for test. Lay them on a baking sheet. Put ravioli in the refrigerator for another 30 minutes, so that they become hard to the touch.
- Preheat the oven to 175 ° C.
- Bake ravioli for 25-30 minutes. Remove from the oven and leave on the baking sheet for another 5 minutes, if necessary, sharing ravioli with a knife while they are warm. Cool the ravioli batch and serve, and freeze another batch to keep it fresh.
