Smore Rockin Reindeer Ravioli Recipes

S'MORE ROCKIN' REINDEER RAVIOLI

Steps:

• For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly and pasty. Using the filling portion ('the bumpy side") of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.) To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined. In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic warp and chill until very firm, about 1 hour. Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the 2 layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour. When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression. Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough. To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes. Preheat the oven to 350 degrees F. Bake the ravioli for 25 to 30 Minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh. Yummmmm!!!! ;

RED-NOSED REINDEER

Steps:

• 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• 2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
• 3. Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut twelve 2 1/2-inch circles and twelve 1 1/2-inch circles. Frost the tops of the 1 1/2-inch circles.
• 4. For each reindeer use frosting to attach one 1 1/2-inch circle, frosting side up, to each 2 1/2-inch circle. Use scraps of the cereal mixture to shape into twenty-four ears. Use frosting to attach ears to each reindeer. Break pretzel twists into pieces. Push two pretzel pieces into each for antlers. Decorate with frosting and gum drops. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.

NUTELLA® S'MORES RAVIOLI

Steps:

• Beat egg in a bowl and set aside.
• Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
• Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
• Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
• Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.

ROCKIN' SMORES BARS

Steps:

• Grease an 8-inch-square baking pan.
• Heat the oven to 350 degrees.
• In a large mixing bowl, cream the butter and sugar until fluffy.
• Beat in the egg and vanilla extract.
• Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.
• Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough.
• Spread a layer of marshmallow creme over the chocolate.
• Flatten the remaining dough into pancakes and lay them over the marshmallow.
• Bake until golden brown, about 30 minutes. Let the bars cool before serving.

SHAMROCK RAVIOLI RECIPE BY TASTY

Steps:

• Add the spinach to a high-speed blender. Add 1 egg, 2 egg yolks, and ½ teaspoon salt. Blend on high speed until the spinach is completely broken down and the mixture is bright green. Transfer to a medium bowl and set aside. Wash out the blender and wipe dry.
• Add the roasted red peppers, the remaining egg, 2 egg yolks, and ½ teaspoon salt to the blender. Blend on high speed until the red peppers are completely broken down and the mixture is bright orange-red.
• On a clean surface, turn out 1½ cups (185 G) of flour and make a large well in the center with your hands. Pour the spinach-egg mixture into the well and, using a fork, begin to incorporate the flour into the wet ingredients by moving your fork along the edges of the well. Once almost all of the flour is incorporated, begin working the dough with your hands. The dough should hold together at this point and form a cohesive piece. If the dough is too sticky, gradually add more flour, until it is no longer sticking to your hands or the surface.
• Knead the dough for 7-10 minutes, smooth and elastic. When you poke the dough, it should spring back.
• Repeat with the remaining 1½ cups of flour and the roasted red pepper-egg mixture.
• Wrap each dough in plastic wrap and let rest at room temperature for 60 minutes. When poked, it should not spring back.
• While the dough rests, make the filling: In a medium bowl, combine the ricotta, Parmesan, ½ teaspoon salt, and the black pepper. Mix to combine, then cover and transfer to the refrigerator.
• Unwrap the green dough and cut into 4 equal pieces. Work with 1 piece at a time, covering the rest with plastic wrap so they don't dry out.
• On a lightly floured surface, shape the piece of dough into a rectangle. Begin passing the dough through the pasta maker on the widest setting. Continue passing the sheet through the pasta maker, working toward the thinnest setting, until the pasta is thin enough to see your hands through. Repeat with the remaining green and the orange dough, covering the sheets after rolling out so they don't dry out.
• Lay out a sheet of orange pasta on a lightly floured surface. Scoop 2 tablespoons of the ricotta mixture onto the sheet about 2 inches from a short end. Add 4 more scoops of ricotta, spacing about 2 inches apart, so you have 5 dollops total.
• If desired, use an eggshell to create a divot in each ricotta mound. Gently transfer an egg yolk to each divot.
• Brush the reserved egg whites all over the exposed pasta. Gently lay a sheet of green pasta over the ricotta mounds and egg yolks. Using dry fingers, work out any air bubbles so the top layer of pasta lays smoothly and snuggly over the ricotta and egg yolks. Don't press too hard, or you will pop the egg yolks.
• Dip the cookie cutter in flour. Centering the ricotta mounds in the middle of the cutter, punch out 5 ravioli. Using a floured offset spatula, gently transfer the ravioli to a floured baking sheet. Cover with a slightly damp towel repeat with the remaining pasta sheets and filling, alternating between green on top and orange on top.
• Transfer the ravioli to the refrigerator for 20-30 minutes or freezer for 10-15. This will help them set up and make them less delicate to work with.
• While the ravioli chill, bring a large pot of salted water to a boil over high heat. Working in batches of 3-4, boil the ravioli for 2-3 minutes, until they float to the surface. Using a slotted spoon, transfer to a baking sheet to drain while you repeat with the remaining ravioli. Reserve some of the pasta water for making the sauce.
• In a large, high-walled skillet over medium heat, melt the butter until bubbling and beginning to separate, 3-4 minutes. Add the garlic and 2-3 tablespoons of the reserved pasta water. Cook until the garlic fragrant and beginning to brown, about 2-3 minutes.
• Add the sage leaves and cook for 1 minute more, until crispy. Add the vinegar and ½ teaspoon of salt, plus more to taste. Add the ravioli and swirl the pan to coat in the sauce. Cook until warmed through, about 1 minute.
• Serve the ravioli hot with lots of freshly grated Parmesan and freshly ground black pepper.
• Enjoy!

S'MORE ROCKIN' REINDEER RAVIOLI

Steps:

• For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese, and continue to pulse till crumbly but pasty.
• Using the filling portion(the bumpy side" of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's "flush" with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind).
• To make the dough:Combine the butter and sugars in a large mixing bowl. Beat at med. speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat till combined.
• In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic wrap and chill until very firm, about 1 hour.
• Lay out an 11X15" piece of foil on a clean workspace and sprinkle generously with flour.
• Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the two layers. (Voila, no messy hands)until you have a rectangle measuring 10X13", cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minute to 1 hour.
• When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zig-zag side of the ravioli mold with non-stick spray and sprinkle it with flour. Place the mold, zig-zag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the fridge. Place a round of filling on the center of each square ravioli impression.
• Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the moulds with wet fingers to keep the dough from cracking. Spray the zig-zag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough.
• To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the fridge until firm to the touch,30 minute more.
• Preheat the oven to 350°F.
• Bake the ravioli for 25-30 minute Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slob onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh. Yummmmm!
• Inactive prep time is approximately 1 hours.

S'MORE ROCKIN' REINDEER RAVIOLI

Steps:

• Preheat the oven to 350 degrees F. For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly and pasty.
• Using the filling portion ('the bumpy side') of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.)
• To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined.
• In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic wrap and chill until very firm, about 1 hour.
• Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the 2 layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour.
• When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression.
• Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough.
• To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes.
• Bake the ravioli for 25 to 30 minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat one and freeze the other to keep it really fresh. Yummmmm!!!!