No marinara sauce is needed with this type of ravioli, but a good hot fudge sauce would be delightful.
Ingredients: 1/2 cup semi-sweet chocolate chips, divided, 1/2 cup unsalted butter, softened, 1/4 cup vegetable shortening, 3/4 cup granulated sugar, 2 eggs, 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 cup ricotta cheese, 3 tablespoons hazelnuts, chopped.
Melt 1/4 cup chocolate chips in microwave until smooth when stirred; let cool slightly. In a large mixing bowl, mix together butter, shortening, sugar and eggs. Stir in melted chocolate. Add flour, baking powder, salt, and baking soda; mix well. Cover and refrigerate at least one hour (or overnight), until dough is firm.
To make filling, melt remaining 1/4 cup chocolate chips. Add ricotta cheese and hazelnuts; mix well and set aside.
Preheat oven to 350 degrees. On a floured surface, roll half the dough into a 9x13 inch rectangle. Cut into 1 1/2 inch squares. Spoon 1 tablespoon of filling onto half of squares and cover with remaining squares. Press edges together with a fork to seal. Repeat with remaining dough.
Arrange cookies on ungreased baking sheets about 2 inches apart and bake 10 minutes or until cookies are set. Transfer to wire racks to cool completely.
May drizzle 1/4 cup melted chocolate chips in a resealable plastic bag with one corner snipped off over tops of cookies, if desired.
Makes 3 dozen ravioli cookies.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
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