Chocolate Ravioli Pillows

Chocolate Ravioli Pillows

Nutrition Facts

Serving Size
Amount Per Serving
Calories 90
% Daily Value
Total Fat 6g
Saturated Fat g
Cholesterol 10mg
Sodium 35mg
Total Carbohydrate 8mg
Dietary Fiber g
Protein 1g
Vitamin A %
Vitamin C %
Calcium 0%
Iron %
Total Time

25 min.

Serving & Size

1 ravioli pillow

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Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
semi-sweet chocolate, chopped 250 g 8 oz
35% whipping cream 125 mL 1/2 cup
egg 1 1
water 15 mL 1 tbsp
Pepperidge Farm® Puff Pastry, thawed but still cold
2 sheets
2 sheets

There’s no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

All-purpose flour, for rolling
icing sugar 15 mL 1 tbsp
1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.

2. Place chocolate in a medium bowl. Heat cream in small saucepan over medium heat until just starting to boil. Pour hot cream over chocolate; let stand for 5 minutes. Whisk until smooth. Chill for 15 minutes.
3. Whisk egg with water; set aside.
4. Place pastry sheets onto lightly floured work surface. Cut each sheet into 36 equal rectangles (1.5” x 2.5”). Transfer half of the rectangles (1.5” x 2.5”) to prepared baking sheets
5. Drop chocolate mixture by heaping teaspoons onto pastry rectangles on baking sheet. Brush edges with egg wash. Top with remaining pastry rectangles (1.5” x 2.5”), pressing edges together to seal. Brush with egg wash. Freeze for 10 minutes or until firm.

6. Bake in preheated oven for 20 to 25 minutes, or until pastries are golden brown. Dust with icing sugar.

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