| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Australian | Desserts, Pasta | 6 | Servings |
INGREDIENTS
| 1 | c | Plain flour |
| 1/4 | c | Pure icing sugar |
| 1 | Egg, lightly beaten | |
| 1 | t | Water, approximately |
| 30 | g | Milk chocolate, melted |
| 2 | T | Flaked almonds, toasted |
| Filling: | ||
| 1/2 | 200 g roll prepared | |
| marzipan chopped | ||
| 60 | g | Milk chocolate, grated |
| 2 | t | Water |
| Mocha Sauce: | ||
| 300 | Carton thickened cream | |
| 2 | t | Dry instant coffee |
| 2 | T | Castor sugar |
| 1 | t | Cornstarch |
| 1/2 | c | Milk |
| 1/4 | c | Kahlua |
INSTRUCTIONS
Servings: 6 Sift flour and icing sugar into bowl, gradually stir in egg and enough water to mix to a firm dough. Process mixture for 30 seconds or turn onto lightlyl floured surface and knead gently for about 3 min. or until mixture is well combined, adding a little water if necessary (mixture should be dry, but not flaky). Cut pasta dough in half, roll each half until 1 mm thick rectangle. Place 1/4 level teaspoons of filling 3 cm apart over 1 sheet of pasta. Lightly bruch remaining sheet with water, place over filling;press firmly between filling and along edges. Cut into square ravioli shapes between filling. Lightly sprinkle ravioli with a little extra flour. Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until tender; drain. Serve warm ravioli with warm mocha sauce, drizzle with chocolate and sprinkle with almonds. Filling: Beat all ingredients in small bowl with elextric mixer until smooth. Mocha Sauce: Combine cream, coffee and sugar in pan. Stir in blended cornstarch and milk, stir over heat until sauce boils and thickens;stir in liqueur. posted by Linda Davis Source: Australian Woman's Weekly, Pasta Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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