Recipe Summary test

50 mins
20 mins
70 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, stir together the cream cheese, 2 tablespoons sugar and the vanilla; refrigerate.

  • Using a food processor, pulse the flour, butter, salt and 1 teaspoon sugar until crumbly. Slowly add 3 tablespoons water, pulsing until the mixture forms a ball. Shape into a 5-inch disk, wrap in plastic wrap and refrigerate for at least 1 hour.

  • Preheat the oven to 400 degrees . On a floured work surface, let the dough stand unwrapped until softened, 10 minutes. Roll out 1/4 to 1/8 inch thick, then cut into 24 squares. Transfer to a baking sheet and refrigerate for 5 minutes. Place half of the squares on the floured work surface and brush the edges with water. Place a teaspoon of the cream cheese filling on each square. Cover with the remaining squares and seal. Transfer to the baking sheet and refrigerate for 15 minutes.

  • Bake the ravioli until golden, about 20 minutes. Let cool.

  • In a small saucepan, cook the remaining 1/4 cup sugar with 1/2 cup water over medium-high heat, until syrupy, about 5 minutes. Let cool, then stir in the mint and walnuts. To serve, top the ravioli with the mint sauce and the chocolate.