Italian Special Sweet Fried Ravioli Cookies Recipe

Ingredients
<br>- 4 (1 ounce) squares semisweet chocolate
<br>- 1 (1 ounce) square unsweetened chocolate
<br>- 2 cups shortening for frying
<br>- 1 cup garbanzo beans, drained and pureed
<br>- 1 cup white sugar
<br>- 1 teaspoon ground cinnamon
<br>- ¼ cup pureed dates
<br>- ¾ cup ground walnuts
<br>- 3  eggs
<br>- ¼ cup melted shortening
<br>- 2 ½ cups all-purpose flour
<br>- ¼ cup white sugar
<br>- ¼ teaspoon salt
<br>- ⅓ cup confectioners' sugar for dusting
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- 4 (1 ounce) squares semisweet chocolate
- 1 (1 ounce) square unsweetened chocolate
- 2 cups shortening for frying
- 1 cup garbanzo beans, drained and pureed
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ¼ cup pureed dates
- ¾ cup ground walnuts
- 3 eggs
- ¼ cup melted shortening
- 2 ½ cups all-purpose flour
- ¼ cup white sugar
- ¼ teaspoon salt
- ⅓ cup confectioners' sugar for dusting

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.

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