Chocolate Ravioli & Amaretto Sauce

Main, pasta

Difficulty: Easy Source:

Ingredients

FILLING:

2 ounces crushed almonds

1/3 c. sugar

1/2 c. Ricotta

2 tablespoons amaretto

Mix crushed almonds sugar, Ricotta and amaretto. Set aside.

PASTA:

1 c. flour

1 lg. egg

1 teaspoon vegetable oil

Pinch of salt

1 1/2 tablespoons unsweetened cocoa powder

1 lb. solid vegetable shortening

SAUCE:

1/3 cup Amaretto

1/4 cup sugar

Directions

Make according to standard directions for making pasta. RAVIOLI: Cut pasta into 2 rectangles. Use one rectangle as base. Drop 1 teaspoon filling onto base, spacing 1-inch apart. Cover with other rectangle. Push pasta down between mounds of filling. Cut with sharp knife and crimp edges with tines of a fork. To prepare: Heat solid vegetable shortening in deep fat fryer or deep skillet. When hot, cook 5-8 ravioli at a time 2-3 minutes on each side. Remove with slotted spoon. Drain on paper towels. Place in a casserole or chafing dish.

SAUCE: Sprinkle ravioli with sugar. Heat amaretto in a saucepan. Pour over ravioli. Flame. Serve immediately.