Mint Infused Ravioli Sealed With A Chocolate Candy Over A Strawberry Puree Recipes

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CHOCOLATE MINT CANDY



Chocolate Mint Candy image

I never made candy before until I tried this recipe. Now I make it every holiday. -Kendra Pedersen, Battle Ground, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white candy coating, coarsely chopped
2 to 3 teaspoons peppermint extract
3 drops green food coloring

Steps:

  • In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

STRAWBERRY PUREE



Strawberry Puree image

Make and share this Strawberry Puree recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

1 pint fresh strawberries, ripe
sugar or honey, as desired

Steps:

  • Wash, dry, and stem berries.
  • Place in food processor or blender.
  • Process until liquid with pulp.
  • If desired or needed, sweeten with sugar or honey.
  • Use as a topping or in recipes calling for puree.
  • Note: 1 pint berries will yield about 1 1/2 cups puree.
  • Frozen berries can be used the same way, thaw for about 15 minutes before processing.
  • Note: 1 pound package of frozen berries will yield about 2 cups puree.

Nutrition Facts : Calories 114.2, Fat 1.1, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 27.4, Fiber 7.1, Sugar 16.6, Protein 2.4

STRAWBERRY PUREE



Strawberry Puree image

I buy and flash-freeze strawberries during the peak of the season because that is when they are at their sweetest. This easy 3-ingredient puree can be made with fresh or frozen strawberries. Adjust the sugar according to how sweet your strawberries are.

Provided by Yoly

Categories     Strawberry Desserts

Time 10m

Yield 16

Number Of Ingredients 3

1 (16 ounce) package ripe strawberries - cleaned, hulled and diced
2 tablespoons white sugar, or more to taste
1 tablespoon lemon juice

Steps:

  • Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.

Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 3 g

EASY PEA RAVIOLI WITH MINT



Easy Pea Ravioli with Mint image

The classic flavor combination of peas and mint comes together in this light pasta dish that's perfect for a first course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10

3 tablespoons olive oil
1 shallot, finely chopped (about 1/4 cup)
1 garlic clove, minced
2 1/4 cups shelled fresh or thawed frozen peas
1/4 cup plus 2 tablespoons dry white wine
Coarse salt and freshly ground pepper
40 wonton wrappers (3 1/2 inches each)
1 large egg, lightly beaten
1/4 cup (1/2 stick) unsalted butter
4 fresh mint leaves, thinly sliced

Steps:

  • Heat oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic; cook until soft, 2 to 3 minutes. Add peas, wine, 1 cup water, and 1 1/2 teaspoons salt; season with pepper. Simmer until liquid has almost evaporated and peas are tender, 12 to 15 minutes. Let cool slightly.
  • Puree pea mixture in a food processor. Brush edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with remaining wrappers and puree.
  • Working in batches, cook ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt butter in a medium skillet over medium heat; add ravioli to skillet, and cook until butter is frothy and ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately (as a first course).

CHOCOLATE RAVIOLI IN BITTERSWEET CHOCOLATE SAUCE



Chocolate Ravioli in Bittersweet Chocolate Sauce image

Provided by Eric Ripert

Categories     Chocolate     Pasta     Dessert     Poach     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 23

THE PASTA DOUGH:
1 1/2 cups all-purpose flour
1/4 cup cocoa powder, plus more for dusting
3 tablespoons sugar
Pinch of salt
3 large eggs
THE CHOCOLATE PASTRY CREAM FILLING:
3 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
5 egg yolks
1/3 cup cornstarch
2 tablespoons unsalted butter
1/2 pound hazelnut chocolate (gianduja), roughly chopped
THE SAUCE:
1/2 cup heavy cream
1/2 cup milk
1 tablespoon sugar
5 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter
THE POACHING LIQUID:
8 cups water
2 cups sugar

Steps:

  • For the pasta dough, sift the flour, cocoa powder, sugar, and salt into a large mixing bowl and whisk to blend. Make a well in the center of the dry ingredients and place the eggs in the well. Using a fork, slowly incorporate the eggs into the flour, until all the eggs have been absorbed. Transfer the dough to a work surface and, using the palm of your hand, lightly knead the dough for 3 to 4 minutes. If the dough is sticky, sprinkle a little flour on the kneading surface. The dough is ready if, when you make an impression in it with the tip of your finger, the dough bounces back. Shape into a disk and tightly wrap in plastic film. Let the dough rest for at least 30 minutes in the refrigerator.
  • Meanwhile, make the pastry cream: In a medium saucepan, combine the milk and vanilla bean. Place over high heat and bring to a boil (be careful not to scorch the milk). Meanwhile, using a whisk, in a medium bowl, whip the sugar and egg yolks until pale yellow and frothy, about 2 minutes. Add the cornstarch and whisk to dissolve any lumps.
  • Remove the vanilla bean from the milk and discard. Temper the egg yolk mixture by pouring a little of the steaming milk into the yolks, whisking to incorporate. Whisk the egg yolks into the remaining milk in the pan, set the pan over medium heat, and whisk quickly and constantly until the mixture thickens and comes to a boil, then whisk for another minute. Add the butter and stir until incorporated. Transfer the pastry cream to a storage container and place plastic wrap directly against the cream to prevent a skin from forming on top. Refrigerate until fully chilled, about 2 hours.
  • Once the pastry cream has chilled, place the hazelnut chocolate in a microwave-safe container and microwave on high for 1 minute; or melt the chocolate in a double boiler over low heat. Remove the chocolate from the microwave and stir. Heat the chocolate for another minute, remove, and stir to melt the remaining chocolate. Add to the pastry cream and stir to incorporate. Return to the refrigerator and chill for at least 30 minutes.
  • Divide the pasta dough into 4 pieces. Using a pasta machine, one at a time, roll out each piece from the widest to the thinnest setting. Keep the remaining dough covered to prevent it from drying out.
  • To make the ravioli, dust a work surface with flour. Place one pasta sheet on the work surface. Starting about 2 inches from one end, place a teaspoon of filling every 4 inches down the pasta strip, ending about 2 inches from the other end of the strip. Brush the pasta dough with water, fold the dough over, and press to seal, being careful not to trap air inside the ravioli (or they will burst during cooking). Cut the ravioli into half-moons using a cookie cutter or pastry wheel. Press the edges together and squeeze to make the edges of the dough as thin as possible. Set the finished ravioli on a baking sheet lined with parchment and sprinkled with flour, to prevent sticking. Repeat with the remaining dough. You should get at least 24 ravioli. Refrigerate until ready to cook.
  • For the sauce, bring the heavy cream, milk, and sugar to a simmer in a small saucepan. Remove from the heat, add the chocolate, and stir until melted. Add the butter and stir to incorporate.
  • To cook the ravioli, bring the water and sugar to a boil in a large pot and boil until the sugar has dissolved. Add the ravioli to the pot and cook until al dente, about 5 minutes.
  • Meanwhile, gently reheat the chocolate sauce.
  • To serve, remove the ravioli with a slotted spoon, letting the excess liquid drain, and arrange 4 ravioli on each plate. Drizzle the sauce over each plate. Serve immediately.

CHOCOLATE RAVIOLI



Chocolate Ravioli image

This is a recipe for those chocolate lovers. I've had this recipe for years and everyone loves these sweet pastries. I like to have them for special occasions, like Christmas morning when I want to make something special for the boys. Cooking time does not include freezing time. Also wasn't sure on the actual weight of puff pastry... recipe just says 1 pkg.

Provided by Vseward Chef-V

Categories     Breakfast

Time 30m

Yield 24 pastries

Number Of Ingredients 6

1 (18 ounce) package pepperidge farm frozen puff pastry sheets
1/2 cup heavy cream
1 (8 ounce) package semi-sweet chocolate baking squares, chopped
1 egg yolk
1 teaspoon water
confectioners' sugar

Steps:

  • THAW pastry sheets at room temperature 30 minute.
  • HEAT cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5 minute Whisk until smooth. Freeze mixture 15 minute Stir and freeze 15 minute 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. Place on 2 large ungreased baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F.
  • BAKE 15 minute Or until puffed and golden. Serve warm, dusted with confectioners' sugar.

Nutrition Facts : Calories 181.6, Fat 12.9, SaturatedFat 4.9, Cholesterol 14.7, Sodium 56.2, Carbohydrate 15.7, Fiber 0.9, Sugar 5.3, Protein 2.1

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