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Blackberry jam and a fresh blackberry fill these sweet ravioli. Pan fried until golden and crisp, they are delicious dipped in the creamy chocolate fondue and dusted with a light coating of icing sugar.
1 cup white wine
1/4 cup butter
3 cups self-raising flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup blackberry jam
1 punnet Driscoll's Blackberries
1 large egg
Canola or vegetable oil, for deep frying
icing sugar, for dusting
1 cup full cream
2/3 cup chocolate chips
1 tablespoon brandy
For the ravioli ,place wine and butter in a microwave-safe dish or a small saucepan. Heat just until butter is melted.
Combine flour, baking powder and salt in a large mixing bowl. Beat in wine mixture with the paddle attachment of an electric mixer or beat vigorously with a wooden spoon. Add egg and beat until smooth. Gather dough into a ball and let cool to room temperature.
While dough cools, prepare fondue. Heat cream to a simmer in a microwave-safe dish or small saucepan. Add chocolate to hot cream, remove from heat and let stand 3 minutes. Stir until chocolate is melted. Stir in brandy.
Roll dough on a floured surface to approximately 25 x 40 x 1/5-cm thick rectangle. Cut into twelve 1 1/2 x 12-cm squares. Spoon 1 teaspoon jam onto each square and top with a blackberry. Brush edges with water; fold and press to seal. Heat 5cm inches of oil to 180°C in a frying pan. Carefully immerse ravioli into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain briefly on paper towel.
Place 3 hot ravioli onto a warm dessert plate; dust with icing sugar. Drizzle warm chocolate fondue over ravioli and garnish with remaining blackberries. Serve immediately.