Sweet Cherry And Chickpea Ravioli Food

RAVIOLI DOLCI (SWEET RAVIOLI)

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
• Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

SWEET CHERRY AND CHICKPEA RAVIOLI

Steps:

• For Dough: In a large bowl, combine all dough ingredients except egg yolk (set aside yolk for eggwash); knead with hands to form smooth, soft dough. Cover bowl with plastic wrap; let rest 15 minutes. For Filling: In a bowl, mash chickpeas with a fork. Add jam, chocolate, sugar, zest, salt and cinnamon; stir to combine. Heat oven to 350º with rack in middle. Line a baking sheet with parchment paper. Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers once. Continue to roll dough through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until 1/16- inch thick. Transfer to a lightly floured work surface. With long side of dough facing you, drop tablespoonfuls of filling alongside lower half of dough, spacing mounds 1 inch apart, then fold top half of dough over filling. Press out air from around filling mounds, then, using a fluted pastry wheel, trim pasta along its length and cut between mounds into 2-inch squares; gently press down edges of ravioli to seal. Arrange ravioli on prepared baking sheet, at least 1 inch apart. Repeat with remaining dough and filling. In a small bowl, beat together remaining egg yolk and 1 tablespoon tepid water. Brush ravioli with egg wash. Bake, rotating pan once halfway through, until lightly golden, about 20 minutes. Let ravioli cool slightly, then dust with confectioners sugar. Serve warm. - See more at: http://lacucinaitalianamagazine.com/recipe/sweet-cherry-and-chickpea-ravioli#sthash.AwD8tjqj.dpuf

ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES

Steps:

• Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
• In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
• In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
• On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
• Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.