Smore Ravioli Cookies Recipe

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Smore Ravioli Cookies
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Ingredients
16
Count
Nutrition
420
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly but pasty.
  2. Using the filling portion ('the bumpy side ) of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.)
  3. To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined.
  4. In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic warp and chill until very firm, about 1 hour.
  5. Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the two layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour.
  6. When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression.
  7. Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough.
  8. To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes.
  9. Preheat the oven to 350 degrees F.
  10. Bake the ravioli for 25 to 30 Minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 419.73 Kcal (1757 kJ)
Calories from fat 148.28 Kcal
% Daily Value*
Total Fat 16.48g 25%
Cholesterol 18.47mg 6%
Sodium 272.46mg 11%
Potassium 124.18mg 3%
Total Carbs 60.99g 20%
Sugars 17.28g 69%
Dietary Fiber 2.24g 9%
Protein 6.27g 13%
Vitamin A 0.1mg 2%
Iron 1.6mg 9%
Calcium 37.7mg 4%
Amount Per 100 g
Calories 396.62 Kcal (1661 kJ)
Calories from fat 140.12 Kcal
% Daily Value*
Total Fat 15.57g 25%
Cholesterol 17.46mg 6%
Sodium 257.47mg 11%
Potassium 117.34mg 3%
Total Carbs 57.63g 20%
Sugars 16.33g 69%
Dietary Fiber 2.12g 9%
Protein 5.92g 13%
Vitamin A 0.1mg 2%
Iron 1.5mg 9%
Calcium 35.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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