Created By: John Carver
Blackberry jam and a fresh blackberry fill these sweet ravioli. Pan fried until golden and crisp, they are delicious dipped in the creamy chocolate fondue and dusted with a light coating of confectioners' sugar.
- 1 Cup white wine
- 1/4 Cup butter (1/2 stick)
- 3 Cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 Tsp. salt
- 1/4 Cup blackberry jam
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 large egg
- Canola or vegetable oil, for deep frying
- Confectioners' sugar, for dusting
- 1 Cup heavy cream
- 4 Ounces semi-sweet chocolate, chopped (or 2/3 cup chocolate chips)
- 1 Tbsp. brandy
Place wine and butter in a microwave-safe dish or a small saucepan. Heat just until butter is melted.
Combine flour, baking powder and salt in a large mixing bowl. Beat in wine mixture with the paddle attachment of an electric mixer or beat vigorously with a wooden spoon. Add egg and beat until smooth. Gather dough into a ball and let cool to room temperature.
While dough cools, prepare fondue. Heat cream to a simmer in a microwave-safe dish or small saucepan. Add chocolate to hot cream, remove from heat and let stand 3 minutes. Stir until chocolate is melted. Stir in brandy.
Roll dough on a floured surface to approximately 10 x 15 x 1/8-inch thick rectangle. Cut into twelve 2-1/2 x 5-inch squares. Spoon 1 teaspoon jam onto each square and top with a blackberry. Brush edges with water; fold and press to seal. Heat 2 inches of oil to 350°F in a deep skillet or saucepan. Carefully immerse ravioli into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain briefly on paper towel.
Place 3 hot ravioli onto a warm dessert plate; dust with confectioners' sugar. Drizzle warm chocolate fondue over ravioli and garnish with remaining blackberries. Serve immediately.