Italian Special Sweet Fried Ravioli Cookies

Recipe View Melt both the semisweet and unsweetened chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Allow to cool completely. (approximately 15 minutes)

Recipe View In a small bowl, combine the pureed garbanzo beans, sugar, and cinnamon. Stir in the pureed dates and ground walnuts. Gently blend in the cooled chocolate mixture. Cover and chill in the refrigerator while preparing the dough. (approximately 20 minutes chill time)

Recipe View In a medium bowl, beat the eggs until light and fluffy. Stir in the melted shortening. In a separate bowl, sift together the flour, sugar, and salt. Gradually fold the dry ingredients into the egg mixture, adding extra flour, one tablespoon at a time, if necessary to create a manageable dough that is not too sticky. (approximately 10 minutes)

Recipe View On a lightly floured surface, roll the dough out to approximately 1/8 inch thickness. Use a 3-inch cookie cutter or a drinking glass to cut out circles. Place 1 teaspoon of the chocolate filling mixture in the center of each circle. Fold the dough over to form a half-moon shape, and press the edges firmly to seal, creating ravioli. (approximately 30 minutes)

Recipe View Heat the 2 cups of shortening in a large, heavy skillet or deep fryer to 350°F (175°C). Carefully fry the ravioli in batches, turning once, until golden brown on both sides. (approximately 2-3 minutes per batch). Remove with a slotted spoon and drain on paper towels. Refrigerate until cool. (approximately 30 minutes)

Recipe View Before serving, generously dust the fried ravioli cookies with confectioners' sugar. Enjoy! (approximately 5 minutes)