Roosters Espresso Cafe White Chocolate Ravioli with Raspberry Sauce

Source: Roosters Espresso Cafe, Amarillo, Texas

Filling:
1/4 cup heavy cream
6 ounces quality dark bitter-sweet chocolate
1/2 pint fresh raspberries

Ravioli:
14 ounce white chocolate
1/2 cup light corn syrup
1/2 cup confectioners' sugar

Sauce:
2 pints fresh raspberries
1/4 cup light corn syrup

Prepare the filling or ganache for the ravioli. In a small nonstick saucepan, scald the cream. Add the dark chocolate to the cream. Mix in the raspberries, blending until the chocolate is melted. Refrigerate the mixture until cool but not hard.

Meanwhile, prepare the chocolate dough. Melt the white chocolate over a double boiler. Remove it from the heat and mix with the corn syrup until combined. Dust with confectioners' sugar.

Use half of the dough to roll out through a pasta machine, making it into a sheet about 1 feet long. Dust with the confectioners' sugar and repeat using the other half of the dough to form another sheet of the same size. Lay one sheet out. Scoop out the ganache and place about tablespoon at 2-inch intervals on the pasta sheet, making two rows. Brush water around each mound of filling. Cover with the remaining sheet and use your fingers to seal the two sheets. Use up any leftover dough or ganache. Cut out the ravioli in squares or rounds.

In the blender or food processor, whirl until smooth the raspberries and the corn syrup to make the sauce. Garnish the ravioli with the fresh raspberry sauce and serve.

Yield: 24 raviolis