Mint Infused Ravioli Sealed With A Chocolate Candy Over A Strawberry Puree Recipes

STRAWBERRY CHOCOLATE RAVIOLI

Steps:

• Make the pasta dough by mixing the pastry flour, confectioner's sugar, salt and cocoa powder in a bowl. Pour the dry mixture onto a flat surface, create a well in the center then add the eggs. Whisk the eggs with a fork then begin to combine the dry mix and eggs until a dough ball is formed. Knead several minutes until dough is smooth, it should be slightly dry. Then add the melted chocolate, continue to knead until all of the chocolate is incorporated and the dough is slightly tacky. If the dough is too dry add small amounts (1 tablespoon or less) of water at a time then continue to knead until dough is tacky. Wrap in cellophane and refrigerate for at least 30 minutes. Once the dough has rested roll out to 1/8 inch, thin enough to feed through the thickest setting of a pasta machine. Cut the dough into 6 inch wide pieces then begin feeding each piece through the pasta machine on the thickest setting. Continue to thin the pasta by feeding through all settings until 2nd or 3rd thinnest.
• In a medium size bowl add all filling ingredients and mix until smooth. Once the pasta has been thinned lay all sheets on a flat surface sprinkled with flour so the pasta does not stick. Place small dollop of filling, about the size of a quarter, two inches apart half way down each pasta sheet. This should result in half of each pasta sheet with filling and half without. Brush egg wash around every filling dollop. Fold plain half of each pasta sheet over filled half. Press around each ravioli filling to seal the dough. Cut into ravioli shape with an individual ravioli press or with a pastry wheel. Let raviolis rest for a few minutes before frying.
• In a deep fryer heat canola oil until 325 degrees. Fry the ravioli in batches that fit in the deep fryer basket, 25 seconds. Remove from fryer and place on rack to cool. In a food processor or blender combine strawberries, amaretto, and confectioners' sugar until smooth. Set mixture aside.
• In a medium bowl add heavy cream, confectioners' sugar, and vanilla extract. Using a hand mixer, mix the ingredients until medium peaks form.
• To plate, use a spoon to dab quarter size dollop of ravioli filling on plate then spread across perimeter. Place ravioli's on top of filling - this will keep them from moving around the plate. Spoon about a tablespoon of strawberry sauce on top of each ravioli then add spoonful of whipped cream next to the plate.

FRIED RAVIOLI WITH CHOCOLATE

Steps:

• 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.

LIQUOR-INFUSED CHOCOLATE STRAWBERRIES

Steps:

• Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
• In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
• Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.