Raspberry Filled Chocolate Ravioli

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  • 2 (1 ounce) squares bittersweet or semisweet chocolate
  • 1 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon chocolate extract
  • 1/4 teaspoon baking soda
  • Dash salt
  • 2 1/2 cups all-purpose flour
  • Raspberry jam
  • Powdered sugar


  1. Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat; cool. Cream butter and granulated sugar in large bowl until blended. Add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate; beat until light. Blend in flour to make a stiff dough. Divide dough in half. Cover; refrigerate until firm.
  2. Heat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper.
  3. Place half of dough on a Tupperware pastry sheet; fold over to cover dough. Roll out dough to 1/8 inch thickness. Unfold pastry sheet. (if dough gets too soft and sticks, refrigerate until firm) Cut dough into 1 1/2-inch squares. Place half of squares 2 inches apart on prepared cookie sheets. Place about 1/2 teaspoon jam in the center of each square; top with another square. Using a fork, press edges together to seal, then pierce center of each square.
  4. Bake 10 minutes or just until edges are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.

Makes about 6 dozen cookies

Posted by JBic at Recipe Goldmine 10/26/2001 7:57 am.

Source: Tupperware's Chocolate Lovers Cookies

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