1-800-461-SOUP(7687)

Chocolate Ravioli Pillows

Made With:

Bakery

Pepperidge Farm Puff Pastry 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.

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Nutrition Facts
Serving Size
Amount Per Serving
Calories 90
% Daily Value
Total Fat 6g
9%
Saturated Fat g
0%
Cholesterol 10mg
3%
Sodium 35mg
1%
Total Carbohydrate 8mg
3%
Dietary Fiber g
0%
Protein 1g
2%
Vitamin A %
Vitamin C %
Calcium 0%
Iron %
Total Time

30 min.

Serving & Size

1 ravioli pillow

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 90
% Daily Value
Total Fat 6g
9%
Saturated Fat g
0%
Cholesterol 10mg
3%
Sodium 35mg
1%
Total Carbohydrate 8mg
3%
Dietary Fiber g
0%
Protein 1g
2%
Vitamin A %
Vitamin C %
Calcium 0%
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
semi-sweet chocolate, chopped 8 oz 250  g
35% whipping cream 1 cup 125  mL
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.
Weight Measure
egg 1
water 1 tbsp 15  mL
3. Whisk egg with water; set aside.
Weight Measure
Pepperidge Farm® Puff Pastry, thawed but still cold 2 sheets sheets
All-purpose flour, for rolling
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
Weight Measure
icing sugar 1 tbsp 15  mL
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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