Blackberry Ravioli with Chocolate Fondue

Blackberry Ravioli with Chocolate Fondue

Ingredients

• Ravioli
• 1 cup white wine
• 1/4 cups butter (1/2 stick)
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoons salt
• 1 large egg
• 1/4 cups blackberry jam
• 1 package (6 ounces) Blackberries
• 4 tablespoons Celia's Blackberry Ginger Balsamic Vinegar
• Vegetable oil, for deep frying
• Confectioners' sugar, for dusting
• Chocolate Fondue
• 1 cup heavy cream
• 4 ounces semi-sweet chocolate, chopped (or 2/3 cup chocolate chips)
• 4 teaspoons Celia's Blackberry Ginger Balsamic Vinegar
• 1 tablespoon brandy

Directions

1. Ravioli
2. Place wine and butter in a small saucepan. Heat just until butter is melted.
4. Combine flour, baking powder and salt in a large mixing bowl. Beat in wine mixture with the paddle attachment of an electric mixer or beat vigorously with a wooden spoon. Add egg and beat until smooth. Gather dough into a ball and let cool to room temperature.
6. To Assemble
7. While dough cools, prepare fondue. Heat cream to a simmer in a small saucepan. Add chocolate and vinegar to hot cream, remove from heat and let stand 3 minutes. Stir until chocolate is melted. Stir in brandy.
9. Chocolate Fondue
10. Roll dough on a floured surface to approximately 10 x 15 x 1/8-inch thick rectangle. Cut into twelve 2-1/2 x 5-inch squares. Mix vinegar and jam together in bowl, spoon 1 teaspoon jam mixture onto each square and top with a blackberry. Brush edges with water; fold and press to seal. Heat 2 inches of oil to 350°F in a deep skillet or saucepan. Carefully immerse ravioli into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain briefly on paper towel.
12. To Serve
13. Place 3 hot ravioli onto a warm dessert plate; dust with confectioners' sugar. Drizzle warm chocolate fondue over ravioli and garnish with remaining blackberries. Serve immediately.