• 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
Chocolate Fondue
  • 1 Cup heavy cream
  • 4 Ounces semi-sweet chocolate, chopped (or 2/3 cup chocolate chips)
  • 1 Tbsp. brandy
  1. 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.
Chocolate Fondue
  1. 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.
To Assemble
  1. 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.
To Serve
  1. 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.
Calories 798
Total Fat 34.01 g
Saturated Fat 17.50 g
Cholesterol 124.14 mg
Sodium 460 mg
Total Carbohydrates 100.91 g
Dietary Fiber 6.06 g
Protein 13.39 g