Ree Drummond's Fried Ravioli with Chocolate | The Pioneer Woman | Food Network
Ree turns this traditional Italian savory dish into a chocolatey dessert!
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Fried Ravioli with Chocolate
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 20 min
Active: 15 min
Yield: 6 ravioli
Ingredients
1/2 cup very cold whole-milk ricotta cheese, drained
1 tablespoon powdered sugar
Pinch of kosher salt
2 tablespoons chocolate-hazelnut spread
12 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
1/2 cup strawberries, sliced
4 ounces white chocolate, melted
Chopped hazelnuts, for garnish
Directions
Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.
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Ree Drummond's Fried Ravioli with Chocolate | The Pioneer Woman | Food Network
How to make Chocolate Dessert Ravioli All Healthy Recipes
How to make Chocolate Dessert Ravioli All Healthy Recipes
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Dessert Episode: Chocolate Ravioli
This low-calorie dessert is crispy, chocolaty, and easy to make. Only 134 calories per serving (2 ravioli). The outtakes at the end are worth the watch. Enjoy!
Italian Butter Cookies (Pasta Frolla Montata)
The most delicious, soft and buttery Italian Butter Cookies made with an Italian cookie dough called Pasta Frolla Montata. These cookies are super easy to make and can be made into many different shapes and sizes and decorated with candied fruit, melted chocolate and chopped nuts.
An overhead shot of Italian butter cookies on a star shaped plate covered with chopped nuts and sprinkles. The background is wooden.
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Ingredients
500 g Italian 00 flour or all-purpose flour 3 and ¾ cups
200 g powdered sugar 1 and ⅓ cup
300 g unsalted butter softened at room temperature (10.5 oz)
2 large eggs at room temperature
Zest of 2 oranges
2 teaspoons vanilla extract
1 pinch fine salt
Decoration options
Candied cherries
Whole nuts such as almonds or hazelnuts
Chopped nuts such as hazelnuts or pistachios
Melted chocolate dark, milk or white
Sprinkles
Equipment
Stand mixer with whisk and paddle attachments or electric hand whisk
Two large baking trays
Baking parchment
Piping bag with a large star nozzle
Instructions
Line two large baking trays with baking parchment.
Using a stand mixer or electric hand whisk, whisk the butter and powdered sugar on a medium speed for around 5 minutes until thick, light and fluffy.
Add the vanilla and orange zest then with the stand mixer on medium-low add one egg at a time letting it fully incorporate into the batter before adding the other
Sift in the flour, use a paddle attachment or continue with an electric hand whisk to combine the flour until fully absorbed.
Fill a piping bag fitted with a star nozzle with the cookie dough (it should be quite soft). Pipe different shaped cookies on the baking trays making sure they are at least 1cm/1/2inch apart. You can pipe circles, U or S shapes, straight cookies, hearts etc (see photos for ideas).
If adding candied cherries or whole nuts to the cookies do so now. Place the cookies in the fridge for 30 minutes.
Preheat the oven to 350F (180C). Bake the cookies one tray at a time on the middle shelf of the oven for 10-12 minutes. Let cool then transfer to a cooling rack to cool completely.
To decorate
Melt your chocolate of choice, dark, milk or white in a bain-marie (heatproof bowl above a pot of hot water).
Drip the ends of the cookies in the chocolate or drizzle some over them. Top with chopped nuts or sprinkles and let set on some baking parchment.
Notes
Weigh your ingredients - as with all recipes that use flour, I highly recommend using a kitchen scale to weigh your ingredients instead of using cups. Flour is notoriously difficult to measure accurately using cups and can drastically affect the end result. A kitchen scale will give you accurate measurements every time (and perfect cookies).
Use a large piping bag - I recommend using a large piping bag with a star-shaped nozzle since you'll be working with a large amount of cookie dough.
Star-shaped nozzle - this is what we used to create the beautifully shaped Italian butter cookies you can see in the photos but you can experiment with different shapes and sizes.
Storage - The cookies will keep well in an airtight container for up to 1 week or more. Alternatively, you can freeze them for up to 3 months.