Italian Special Sweet Fried Ravioli Cookies recipe

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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

Nutrition Info

133.5 calories
carbohydrate: 19.3 g
cholesterol: 15.5 mg
fat: 5.7 g
fiber: 1.1 g
protein: 2.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 42.3 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

  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.

Recipe Yield

36 cookies

Recipe Note

Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!

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