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
It is quite feasible to track the history of transcribed cooking instructions back into ancient history, at least as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, old cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were split into appetizers, main meal and dessert, a very modern way of dining. Additionally, he tells us how the ancient chefs used a wide range of spices, including some familiar names for example basil, rue and dill. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, including basil and rosemary. The introduction of these new culinary ideas led to an eruption in recipe publications, the majority of which are kept safe in academic collections. During the next few hundred years, the rich families of the West competed to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes could command a high salary. However, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes common in their social group. By the advent of the 1900s, cooking publications were in great demand, as a result of better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Marzipan Ravioli With Mocha Sauce recipe.
