1 cup plain flour
1/4 cup pure icing sugar
1 egg, lightly beaten
1 tsp water, approximately
30 g milk chocolate, melted
2 tbsp flaked almonds, toasted
1 filling:
1/2 200 g roll prepared marzipan, chopp, ed
60 g milk chocolate, grated
2 tsp water
1 mocha sauce:
300 ml carton thickened cream
2 tsp dry instant coffee
2 tbsp castor sugar
1 tsp cornstarch
1/2 cup milk
1/4 cup kahlua
Directions
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
Servings: 6 servings
Marzipan Ravioli With Mocha Sauce Recipe brought to you by Recipe Ideas
Categories: Australian; Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be found back into antiquity, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered, according to experts in ancient history is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, there were two interesting books from the 14th Century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is popular today, but instead accounts of the types of meals on the menues of the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including basil and coriander. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cooking, many of which are kept safe in private cookery archives. For the next few years, the upper-class families of the West competed with each other to serve the best banquets, and consequentially the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and writing down recipes that were common in the better off homes of the day. The introduction of the TV brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Marzipan Ravioli With Mocha Sauce recipe.
