Time: 2 hours 15 minutes
Complexity: average
Quantity: 32 pcs.

If you've always associated ravioli with dumplings or vareniki, this recipe will give you a new perspective. Make sweet ravioli with the flavor of the American camping dessert s'mores—a piece of melted chocolate and marshmallows sandwiched between two graham cracker halves. The ravioli's very shape begs for a rich, flowing chocolate filling inside its rounded cavity. Make it with a mixture of crushed graham crackers, your favorite chocolate, and cream cheese. Knead the dough with whole-wheat graham flour. To form the ravioli, you'll need a special mold. Seal the filling in the dough and bake the ravioli in the oven. They'll be deliciously crispy on the outside and filled with a soft, chocolatey filling on the inside. Serve as cookies with tea.

Ingredients:

Filling

• 5 graham crackers, broken into pieces
• 170 g milk or dark chocolate, or a mixture of both, chopped
• 90 g of cream cheese at room temperature

Dough

• 10 tbsp. butter at room temperature
• 0.5 cup dark brown sugar
• 0.5 cup granulated sugar
• 2 tablespoons molasses
• 1 tbsp vanilla extract
• 1.5 cups of flour
• 1 cup graham flour
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 0.5 tsp ground cinnamon
• 1/4 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crackers, milk chocolate, dark chocolate, curd cheese, butter, brown sugar, sugar, molasses, vanilla extract, premium flour, whole grain flour, cinnamon, cream

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Preparation:

Step 1
• Filling: Crush the graham crackers in a food processor. Add the chocolate and cream cheese and continue processing until you have a loose but spreadable mixture.
Step 2
• Working with a 12-ravioli mold, line the side with the indentations for the filling with plastic wrap. Spoon some of the filling into each indentation and press down, leveling the filling so it's flush with the top of the mold. Then remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate.
Step 3
• Knead the dough: In a large bowl, combine the butter and sugar. Beat with a mixer on medium speed until fluffy, about 2 minutes. Add the molasses and vanilla and beat until fully combined.
Step 4
• In a separate bowl, combine both types of flour, baking soda, salt, and cinnamon. Add the flour mixture to the butter mixture in 3 additions, alternating with the cream, beginning and ending with the flour. Be careful not to overmix the dough. Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for about 1 hour until very firm.
Step 5
• Place a 27 x 37 cm (11 x 14 in) piece of foil on a clean work surface and dust it generously with flour. Place a piece of dough on top and cover with a large piece of plastic wrap. Roll the dough between the two sheets (voila! Your hands are clean) into a 25 x 32 cm (10 x 13 in) rectangle, trimming or patching it as needed. Repeat with the other disk of dough. Transfer each sheet of foil to a baking sheet and refrigerate for 30-60 minutes.
Step 6
• Once the dough has chilled, remove the plastic wrap from 1 sheet of chilled, rolled-out dough. Spray the serrated side of a ravioli mold with cooking spray and dust with flour. Place the mold zig-zag-side down on the bottom half of the dough, leaving a slight indentation in the dough. Remove the chocolate filling from the refrigerator. Place a dollop of filling in the center of each printed square.
Step 7
• Holding the foil, lift the top of the dough and fold it over the filling on the bottom half, leaving plenty of dough between the fillings. Gently press air around the filling with damp fingers to prevent the dough from cracking. Spray the serrated side of the pan again and dust the ravioli with flour. Invert the pan over the dough, pressing it into the dough, and press very firmly to seal the two layers together and trim off any excess dough.
Step 8
• To remove the ravioli, carefully lift it out, pinching the two mounds of filling at the end. Lift the ravioli up over the entire dough. Brush off any excess flour with a dry pastry brush. Divide the ravioli into individual portions, trimming off any excess dough with a knife or serrated pastry cutter. Arrange them on a baking sheet. Refrigerate the ravioli for another 30 minutes until firm to the touch.
Step 9
• Preheat oven to 175°C.
Step 10
• Bake the ravioli for 25-30 minutes. Remove from the oven and let them rest on the baking sheet for another 5 minutes, using a knife to separate the ravioli if necessary while still warm. Cool the first batch of ravioli and serve, and freeze the remaining batch to keep it fresh.

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