|
Ingredients:
Crust:
4.5 ounces chocolate-wafer cookies
1/2 cup toasted hazelnuts
1 tablespoon sugar
1/4 cup (1/2 stick) butter
Filling:
4 ounces bittersweet chocolate, chopped
2 large eggs
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1 ounce Chambord (raspberry liqueur)
Topping:
4 ounces seedless raspberry jam
1/2 cup sour cream
|
Instructions:
Pre-heat oven to 350 degrees. Crumble the chocolate wafers into the bowl of a food processor and add the toasted nuts (skins removed), sugar and butter. Process until it begins to clump. Use nonstick spray on a 9-inch spring-form pan or 4 mini-spring forms. Press the crust mixture into the bottom and up the sides of the pan. Put the crust into the freezer while you prepare the filling.
Melt the chocolate in the top compartment of a double boiler and allow to cool slightly so it can still be poured. Add the eggs, softened cream cheese, sugar, cocoa powder and Chambord to the bowl of a food processor. Process just until smooth. With the machine running, pour in the melted chocolate. Process until well-mixed. Pour into the crust-lined pan and place onto a baking sheet to catch any leaks. Place onto the middle rack of the oven.
Bake for 15 minutes and then reduce the heat to 250 degrees and bake another hour. Cake is done when it is set but still a little soft in the center. Combine the raspberry jam and sour cream and spread on top of the warm cake. Allow to cool and then refrigerate at least 3 hours or overnight before serving.
|
|
Ingredients:
Dough:
2 cups flour
2 eggs
1 teaspoon salt
1 teaspoon olive oil
Water
|
Instructions:
Put all ingredients except the water into a food processor. Pulse until blended. Turn on and slowly add water until a dough ball forms. Remove from the processor and knead into a smooth ball. Wrap in plastic and refrigerate for 20 minutes.
|
|
Filling:
1 medium to small butternut squash
1/4 cup mascarpone or goat cheese
1/4 cup grated parmigiano reggiano
1 grating of nutmeg
1 teaspoon salt
1/2 teaspoon white pepper
Sauce:
1 stick butter
8 sage leaves
|
Preheat the oven to 375 degrees. Cut the squash in half lengthwise and scrape out the seeds. Put cut side down onto a piece of buttered aluminum foil on a baking pan. Bake for 1 hour until very soft. Allow to cool. Scrape out the squash and spread it onto the baking sheet. Return to the oven for another 10 minutes until the pulp is drier. Remove from the oven and cool. Put the squash pulp into a food processor with the other ingredients and process until smooth. This should make about 2 cups of filling. Refrigerate until ready to fill the ravioli.
Roll out the dough and fill as you would any ravioli. Gently add to a pot of boiling water. When the water comes back to a boil, lower the heat and simmer for 2 to 3 minutes until the ravioli are floating. Meanwhile, heat the butter in a large skillet and when melted, add the sage leaves. Cook gently just until the butter begins to brown. Add the cooked and drained ravioli and stir gently to coat. Serve with additional grated cheese.
|