1 (10 ounce) package frozen raspberries,
thawed and drained, juice reserved
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons raspberry flavored liqueur
Ganache: Combine over low heat, stir until melted and refrigerate until set.
Pasta: Combine cocoa and hot water to make a paste.
Combine cocoa paste, bittersweet
chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix
dough until smooth, remove from bowl and knead adding flour as necessary until dough
is no longer sticky.
Wrap in plastic and refrigerate for 1 hour.
Pass dough through a pasta machine according to manufacturer's instructions
to make 2 sheets measuring 6 x 16 inches.
Evenly space rounded tablespoons of ganache mixture on 1 sheet.
Lightly beat 1 egg and brush pasta sheet in between ganache, lay second sheet
on top and press together. Cut into individual ravioli, drop into boiling water
for 2-3 minutes (until they float).
Remove from water with slotted spoon, place 6 pieces on serving plate, finish
with raspberry sauce and fresh raspberries.
Raspberry Sauce: Add enough water to reserved juice to measure 1 cup.
Stir together sugar and cornstarch in 1-quart saucepan.
Stir in juice and raspberries. Heat to
boiling over medium heat. Boil and stir 1 minute; strain.
Stir in liqueur.
Cool slightly before serving.
Refrigerate any remaining sauce.
Posted by FootsieBear at Recipe Goldmine 6/14/01 11:48:56 am.