Chocolate Ravioli–A Tuesdays with Dorie revision of Cottage Cheese Pufflets

chocolate ravioli post 2

When presented with a new kind of food, why do people often ask “What’s it called?”  I heard that a lot this past week. So when I answered with “cottage cheese pufflets,” the reaction was usually a skeptical look.  The next question was, “So, where’s the cottage cheese?”  Answer.   You can’t see it or taste it. It’s completely incorporated into the dough.  The cottage cheese seems to be the secret ingredient in these delicate pastries with  a melt-in-your mouth, flaky texture and scrumptious flavor. The butter doesn’t hurt either.

I made these cookies twice.  Couldn’t quit eating them. Please tell me I’m not the only one who had this problem.  BUT…the appearance. They were just too much trouble for a cookie that wasn’t all that pretty by the time I got them rolled out, cut, filled, closed, and sealed. Whew!

before cottage cheese pufflets

First Try–Cottage Cheese Pufflets

Originally, I put lemon curd in some and chocolate in others.  Chocolate was the first choice of my taste testers.  So the second time around, I used flat chunks of Ghiradelli semi-sweet baking chocolate  (1/8 oz for each pastry).

The dough handled as if I had some kind of butter magnets in my fingers. Many of you agreed according to comments on this week’s discussion. So I did three things:

  1. Drained the cottage cheese before measuring.
  2. Rolled the dough out using a zippered plastic bag as Dorie described a couple of pages earlier in her cookbook.  Worked fabulously.  A one gallon bag holds half a batch. With this method, the plastic can be flipped over and peeled from the dough without touching.
  3. Made ravioli shapes.

choc ravioli story board_edited-1

Here’s how I did it:ravioli pin and pastry cutter

  1. With a special ravioli rolling pin, I marked the dough so I would know where to put the chocolate pieces.  (Thanks to the knowledgeable man working at The Kitchen Store in Arlington, TX for helping me process the ravioli idea.)
  2. Carefully placed the chocolate  in the middle of each square.
  3. Covered the first layer and filling with the second layer of dough and rolled over it firmly with the ravioli rolling pin to seal each ravioli.
  4. Separated the ravioli with a pastry cutter.

After baking the ravioli, I brushed them with a powdered sugar glaze. Finished them off with a  sprinkle of finely chopped, toasted pecans (toasted in the microwave, of course).  These delectable pastries deserve a new name.  Something without the words “cottage cheese”.  How about “Chocolate Ravioli”?  I think I like it.

brush storyboard_edited-1

If you want the recipe for these sophisticated little pastries, click over to Jacque of Daisy Lane Cakes or buy Dorie’s cookbook, Baking.

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{ 19 comments… read them below or add one }

stef January 9, 2011 at 11:00 pm

where is the dough recipe?


Paula January 10, 2011 at 6:44 am

Stef, See the link at the bottom to Jacque’s blog.


AmyRuth October 9, 2009 at 11:31 pm

Gosh, I wonder if Dorie saw these. I think she would love them. What a great way to make a labor intensive process uniform, pretty & simple. I love the chocolate too. Awesome tutorial.


Elizabeth - Cake or Death? September 26, 2009 at 1:00 am

I LOVE the ravioli idea! So cute, so petite, so perfect for this recipe. You’re a genius!


Margaret September 24, 2009 at 10:25 pm

Chocolate ravioli. LOVE IT!!! I need one of those rollers. If I make them again, big IF, I will have to try this method.

Those last ones look perfect.


isa September 24, 2009 at 12:27 am

Awesome! Your chocolate ravioli sounds delicious!
These are my favorite of all those I have seen!
You are very inspiring, thanks for sharing.


Megan September 22, 2009 at 10:15 pm

I love the ravioli pin – what a great idea! And adding chocolate was right up my alley!


Jacque September 22, 2009 at 7:56 pm

Oh my gosh, you’re a genius! The ravioli method looks so much easier. I would think you could try that even without the totally cool ravioli roller.

The finished pufflets look awesome too. Way to improve on the original!

Thanks for baking along with me this week. It’s nice to see a half way positive experience amongst all of the agony, LOL.


Kayte September 22, 2009 at 7:20 pm

What a great post…I learned a lot! Very inspiring to use that ravoli maker…they turned out beautifully done that way. I love the treatment on the tops of yours as well. So very beautiful and elegant…all of it!


Susan September 22, 2009 at 5:30 pm

Your pufflets look fabulous. What a great idea doing them like raviolis! I used Nutella and blackberry jam in mine. Yours look so yummy!


Valerina September 22, 2009 at 5:08 pm

You are a genius! That was brilliant to place the chocolate on the dough Before cutting. And your pufflets look adorable. 🙂


Cakelaw September 22, 2009 at 5:00 pm

I am lovin’ the chocolate ravioli – perfect!


Jill September 22, 2009 at 4:47 pm

They look really great! I love the ravioli idea too.

I agree about the name. I wouldn’t tell my husband what they were called until he ate one.


Nina September 22, 2009 at 1:08 pm

Paula, yours look amazing!! The chocolate sounds divine. I love your ravioli pin–genious idea to use that!! I could NOT stop eating them either–they were absolutely delicious!!


Amy September 22, 2009 at 1:00 pm

Great minds think alike! I also used the plastic bag to chill the dough, and shaped mine with a ravioli cutter. Oh, and I tried to come up with a new name, too, though my version doesn’t include chocolate (sadly).


Michelle September 22, 2009 at 10:10 am

I forgot to mention that the Choke Cherry Jam is from my sweet little old Uncle in Nebraska! Every year he makes jam and send some home with my parent’s to share! I love his Choke Cherry and Apricot the best! I have no idea what the difference in CC and just reg. Cherry jam..other then it tastes better!


Michelle September 22, 2009 at 9:59 am

Now Im so jealous. Wow yours are so nice looking..puffy and the chocolate center is making me drool! Nice! I love all your step by step photos too. Im glad you liked this recipe. I thought it was great!


Amber Marie September 22, 2009 at 9:22 am

Great idea! Using a ravioli techinique seems much easier and much prettier!


Jeff September 22, 2009 at 8:57 am

Amazing!!!!!!! I think I know what I am going to do with the batch of dough that has been setting the the fridge for two days now….. CHOCOLATE RAVIOLI! YUM!!!!


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