MARZIPAN RAVIOLI WITH MOCHA SAUCE 

INGREDIENTS

• 1 cup plain flour 

• 1 cup pure icing sugar 

• 1 egg, lightly beaten 

• 1 teaspoon water, approximately 

• 30g milk chocolate, melted 

• 2 tablespoons flaked almonds, toasted 

FILLING 

• 12 x 200g roll prepared marzipan, chopped 

• 60g milk chocolate, 

• 2 teaspoons water grated 

• MOCHA SAUCE 

• 300ml carton of thickened cream 

• 2 teaspoons dry instant coffee 

• 2 tablespoons castor sugar 

• 1 teaspoon cornflour 

• 1/2 cup milk 

• 1 cup Kahlua 

 MARZIPAN RAVIOLI WITH MOCHA SAUCE METHOD:

Sift flour and icing sugar into a bowl, and gradually stir in egg and enough water to mix to a firm dough. Process mixture for 30 seconds or turn onto a lightly floured surface and knead gently for about 3 minutes or until mixture is well combined, adding a little water if necessary ( mixture should be dry, but not flaky ). Cut pasta dough in half, and roll each half until a 1mm thick rectangle. 

Place Va-level teaspoons of filling 3cm apart over 1 sheet of pasta. Lightly brush the remaining sheet with water, and place it over the filling; press firmly between the filling and along the edges. Cut into square ravioli shapes between filling. Lightly sprinkle ravioli with a little extra flour. 

Just before serving, add ravioli to a large pan of boiling water, and 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 electric mixer until smooth. 

Mocha Sauce: Combine cream, coffee, and sugar in a pan. Stir in blended cornflour and milk, stir over heat until sauce boils and thickens, and stir in liqueur 

Serves 6. 

Note: Ravioli can be made 2 days ahead. The sauce can be made 3 hours ahead 

Storage: Covered, in the refrigerator. 

Freeze: Not suitable. 

Microwave: Sauce suitable

Also Read:BAKED PEACH AND PECAN CRUMBLES