Chocolate Cookarolis Fried Ravioli Cookies Recipes

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My daughter Madalyn came up with the recipe for these Oreo-filled raviolis. Our family couldn't stop eating them! Even her teachers were asking her to make them and to share the recipe! -Sarah Sandifer, Bamberg, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3-1/2 dozen.

Number Of Ingredients 15

Chocolate-Drizzled Ravioli Cookies image


  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., For filling, place Oreos in a food processor; process until finely crushed. Add cream cheese, confectioners' sugar and extract; process until blended., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1-1/2 teaspoons filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 1 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake 15-20 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 155 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 75mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

1 cup shortening
1-1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 Oreo cookies
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon coconut extract
1 cup semisweet chocolate chips
2 teaspoons shortening


Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 36

Number Of Ingredients 14

Italian Special Sweet Fried Ravioli Cookies image


  • Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
  • In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
  • In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
  • On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
  • Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 19.3 g, Cholesterol 15.5 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 42.3 mg, Sugar 10.3 g

4 (1 ounce) squares semisweet chocolate
1 (1 ounce) square unsweetened chocolate
2 cups shortening for frying
1 cup garbanzo beans, drained and pureed
1 cup white sugar
1 teaspoon ground cinnamon
¼ cup pureed dates
¾ cup ground walnuts
3 eggs
¼ cup melted shortening
2 ½ cups all-purpose flour
¼ cup white sugar
¼ teaspoon salt
⅓ cup confectioners' sugar for dusting


Provided by Giada De Laurentiis

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

Cheesy Chocolate Ravioli image


  • For the sauce: Heat a medium saucepan over medium-high heat. Add the olive oil, carrot, shallot and salt. Cook, stirring often, until softened slightly, about 2 minutes. Stir in the tomatoes, basil and Parmesan rind. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and stir in the mascarpone. Remove and discard the Parmesan rind. Use an immersion blender to pulse to the desired texture. Keep warm.
  • For the ravioli: Bring a large, shallow pot of water to a boil over high heat. Season well with salt and a drizzle of olive oil.
  • Combine the ricotta, mozzarella, chocolate, salt and paprika in a medium bowl. Stir together with a rubber spatula until smooth. Place a heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges with the egg wash and place another wrapper on top. Press the edges together, squeezing out any air bubbles form the center. Continue with the remaining filling and wrappers.
  • Add the ravioli to the boiling water in batches and cook until they float, about 2 minutes. Remove the ravioli to a plate with a slotted spoon or a spider. Serve 5 ravioli on each plate and spoon the sauce over the top. Finish with freshly grated Parmesan, as desired.

2 tablespoons olive oil
1 carrot, peeled and chopped
1 shallot, chopped
1 teaspoon kosher salt
Two 14-ounce cans cherry tomatoes
2 sprigs fresh basil
One 4-inch Parmesan rind
1/2 cup mascarpone
Kosher salt
Olive oil, for drizzling
1 cup ricotta
1/2 cup shredded mozzarella
1/4 cup finely chopped bittersweet chocolate
1/2 teaspoon kosher salt
1/4 teaspoon sweet smoked paprika
40 round wonton wrappers
1 large egg, beaten
Freshly grated Parmesan, for serving


Rather than a traditional pasta sheet, Ree uses store-bought wonton wrappers to make her ravioli. And in yet another twist, she turns this traditional Italian savory dish into a dessert.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 ravioli

Number Of Ingredients 10

Fried Ravioli with Chocolate image


  • Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
  • Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
  • Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
  • To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.

1/2 cup very cold whole-milk ricotta cheese, drained
1 tablespoon powdered sugar
Pinch of kosher salt
2 tablespoons chocolate-hazelnut spread
12 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
1/2 cup strawberries, sliced
4 ounces white chocolate, melted
Chopped hazelnuts, for garnish


Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

Chocolate-Hazelnut Ravioli image


  • Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
  • Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
  • Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
  • Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
  • Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting


Worlds easiest cookie! If you can open the candies, you can make these cookies. This cookie is more a concept than recipe. Use your favorite small candy and get creative with the decorations. Let the decoration identify the candy you use. I never use just one kind. Great project for kids! These are especially good warm.

Provided by MacChef

Categories     Dessert

Time 35m

Yield 32 serving(s)

Number Of Ingredients 4

Ravioli Cookies image


  • Unroll 1 sheet of puff pastry and gently roll out to even the edges and make slightly thinner.
  • Unwrap candies and place 32 candies in a 4x6 grid on puff pastry.
  • Roll out other sheet of pastry and place on top of candies and seal around the edges by pressing up against the candy.
  • Use cookie cutter to cut out raviolis or you can use a pizza wheel or knife and cut out squares.
  • Bake according to puff pastry package until each are brown and puffed up.
  • Drizzle with melted chocolate and nuts or jimmies if you like.

Nutrition Facts : Calories 144.7, Fat 8.1, SaturatedFat 2.4, Cholesterol 2, Sodium 67.8, Carbohydrate 15.6, Fiber 0.6, Sugar 7.2, Protein 2.3

1 (16 ounce) box frozen puff pastry
1 (16 ounce) bag Snickers miniature candy bars
melted chocolate, for decorating
nuts, for decorating


Make and share this Nutella Ravioli Cookies recipe from

Provided by Queen of Everything

Categories     Dessert

Time 50m

Yield 2 dozen cookies, 12 serving(s)

Number Of Ingredients 4

Nutella Ravioli Cookies image


  • Preheat oven to 350°F
  • Roll out cookie dough to about a 1/4 inch
  • thickness.
  • Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).
  • Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.
  • Fold rounds over to create half moon shapes and gently seal edges.
  • Place on an ungreased cookie sheet and bake for 9-10 minutes.
  • Remove to racks and cool completely.
  • When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).
  • Remove and using a fork, drizzle chocolate over cookies.
  • Repeat steps 9 & 10 with white chocolate chips.

Nutrition Facts : Calories 279, Fat 14.1, SaturatedFat 3.9, Cholesterol 12.7, Sodium 187.2, Carbohydrate 36, Fiber 1.1, Sugar 18.9, Protein 2.7

1 (18 ounce) package refrigerated sugar cookie dough
1/2 cup nutella, spread
3 tablespoons chocolate chips
3 tablespoons white chocolate chips


Frozen beef ravioli get this Italian-inspired casserole off to a speedy start, while slow cooking makes it hassle free.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h45m

Yield 10

Number Of Ingredients 9

Slow-Cooker Cheesy Ravioli Casserole image


  • Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.
  • Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.
  • Cover; cook on Low heat setting 5 1/2 to 6 1/2 hours or until hot. Sprinkle with parsley before serving.

Nutrition Facts : Calories 500, Carbohydrate 65 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1380 mg, Sugar 12 g, TransFat 0 g

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 large clove garlic, finely chopped
2 jars (26 oz each) four cheese-flavored tomato pasta sauce
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 oz each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh parsley


Another Italian appetizer by Giada De Laurentiis. Some people might like a larger portion of marinara sauce, it depends upon your preference.

Provided by WiGal

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Fried Ravioli image


  • Pour enough olive oil into a large frying pan to reach a depth of 2 inches.
  • Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
  • While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
  • Working in batches, dip ravioli in buttermilk to coat completely.
  • Allow the excess buttermilk to drip back into the bowl.
  • Dredge ravioli in the bread crumbs.
  • Place the ravioli on a baking sheet, and continue with the remaining ravioli.
  • When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
  • Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
  • Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Nutrition Facts : Calories 316.8, Fat 6.9, SaturatedFat 2.3, Cholesterol 8, Sodium 893.4, Carbohydrate 50, Fiber 2.7, Sugar 12.6, Protein 13

olive oil, for frying
1 cup buttermilk
2 cups Italian style breadcrumbs
20 ounces cheese ravioli (about 24 ravioli)
1/4 cup parmesan cheese, freshly grated
9 ounces marinara sauce, heated, for dipping

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