CHOCOLATE-DRIZZLED RAVIOLI COOKIES
My daughter Madalyn came up with the recipe for these Oreo-filled raviolis. Our family couldn't stop eating them! Even her teachers were asking her to make them and to share the recipe! -Sarah Sandifer, Bamberg, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners' sugar and extract; process until blended., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake 15-20 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES
Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
- In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
- In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
- Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 19.3 g, Cholesterol 15.5 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 42.3 mg, Sugar 10.3 g
PUMPKIN RAVIOLI COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield About 40 cookies
Number Of Ingredients 10
Steps:
- Combine the flour, granulated sugar, baking powder and salt in a large bowl and make a well in the middle. Stir the wine and olive oil in a small bowl and pour into the well. Stir together with a wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead until smooth, 2 minutes. Wrap the dough in plastic wrap and let rest, 1 hour.
- Cut the dough into quarters; shape each piece into a flat rectangle. Working with one piece at a time (wrap the rest in plastic so it doesn't dry out), roll out the dough with a pasta machine, dusting the dough with flour as necessary, into a 22-inch-long sheet (about 6 inches wide and 1?16 inch thick).
- Lay out the sheet of dough; spoon 10 mounds of pumpkin butter (about 1 teaspoon each) along the sheet, 1/4 inch from the top edge, spacing them 1 inch apart. Fold the bottom half of the sheet up to meet the top edge and press to seal around each mound of filling, starting at the folded side so there isn't any air trapped inside. Cut into 1 3/4-inch squares using a fluted cutter or knife; press the edges again to seal. Transfer the ravioli to a baking sheet lined with a kitchen towel. Repeat with the remaining dough and pumpkin butter.
- Heat 2 inches of vegetable oil in a large heavy pot until a deep-fry thermometer registers 360 degrees F. Fry the ravioli in batches, turning once, until golden, about 2 minutes. Remove with a slotted spoon; drain on paper towels. Let cool 5 minutes.
- Mix the confectioners' sugar and pie spice in a small bowl. Use a small sieve to dust the spiced sugar on the ravioli. Serve warm or at room temperature.
EASY RAVIOLI BAKE
If cheese ravioli is one of your go-to meals at your favorite Italian eatery, this Easy Ravioli Bake is sure to compete. Get restaurant quality at home with this no-fuss baked ravioli recipe. Only ten minutes to prep and using simple ingredients you have on hand, this baked ravioli is as easy as it gets. Using frozen ravioli means you can get right to assembling your baked ravioli for a quick, yet impressive, family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
- Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
- Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 100 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 4 g, TransFat 0 g
RAVIOLI COOKIES
Worlds easiest cookie! If you can open the candies, you can make these cookies. This cookie is more a concept than recipe. Use your favorite small candy and get creative with the decorations. Let the decoration identify the candy you use. I never use just one kind. Great project for kids! These are especially good warm.
Provided by MacChef
Categories Dessert
Time 35m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Unroll 1 sheet of puff pastry and gently roll out to even the edges and make slightly thinner.
- Unwrap candies and place 32 candies in a 4x6 grid on puff pastry.
- Roll out other sheet of pastry and place on top of candies and seal around the edges by pressing up against the candy.
- Use cookie cutter to cut out raviolis or you can use a pizza wheel or knife and cut out squares.
- Bake according to puff pastry package until each are brown and puffed up.
- Drizzle with melted chocolate and nuts or jimmies if you like.
Nutrition Facts : Calories 144.7, Fat 8.1, SaturatedFat 2.4, Cholesterol 2, Sodium 67.8, Carbohydrate 15.6, Fiber 0.6, Sugar 7.2, Protein 2.3
RAVIOLI COOKIES
The Ravioli Cookies recipe out of our category Cookie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 3h
Yield 35
Number Of Ingredients 7
Steps:
- Separate the eggs.
- Knead the yolks with flour, butter, sugar and marzipan to a dough and chill for 2 hours.
- Soak the dried fruit in lukewarm water.
- Rol the dough on a floured surface until 2 mm (approximately 1/16 inch) thick. Cut out 8 cm (approximately 3 inches) circles and brush the edges with an egg white.
- Drain the fruit, and place 1/2 teaspoon in each cookie. Fold the dough in half and press the edges firmly.
- Place the fruit ravioli on a parchment-lined baking tray and brush with cream.
- Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Nutrition Facts : Calories 594.32 kcal, Fat 29.51 g, SaturatedFat 16.48 g, Protein 9.57 g, Carbohydrate 77.18 g, Sugar 12.47 g, Cholesterol 115.03 mg
NUTELLA RAVIOLI COOKIES
Make and share this Nutella Ravioli Cookies recipe from Food.com.
Provided by Queen of Everything
Categories Dessert
Time 50m
Yield 2 dozen cookies, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F
- Roll out cookie dough to about a 1/4 inch
- thickness.
- Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).
- Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.
- Fold rounds over to create half moon shapes and gently seal edges.
- Place on an ungreased cookie sheet and bake for 9-10 minutes.
- Remove to racks and cool completely.
- When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).
- Remove and using a fork, drizzle chocolate over cookies.
- Repeat steps 9 & 10 with white chocolate chips.
Nutrition Facts : Calories 279, Fat 14.1, SaturatedFat 3.9, Cholesterol 12.7, Sodium 187.2, Carbohydrate 36, Fiber 1.1, Sugar 18.9, Protein 2.7
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