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Brie Cheese & Strawberry Puff Pastry “Ravioli” with Chocolate Sauce

Ravioli:
1 sheet store-bought puff pastry, defrosted
Flour for dusting
2 oz. Brie cheese, chilled
2 medium-sized strawberries, cut into eighths
1 egg white
2 tsp water
2 tbsp turbinado sugar (such as Sugar in the Raw)


Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

On a surface lightly dusted with flour, roll the puff pastry sheet into a 12-inch square. Cut the sheet in half to form two rectangles.

Thinly slice the Brie cheese and cut each piece into thirds crosswise for a total of 8 squares. Lay the Brie cheese pieces at even intervals on one rectangle of puff pastry. Top each piece of Brie with two strawberry pieces. Cover with the other puff pastry rectangle and, using your hands, gently press the top puff pastry sheet to form loosely around each cheese/strawberry mound. Using a handheld circle ravioli cutter or a knife, cut around each mound to form eight “ravioli”.

Using a small metal spatula, lift the ravioli onto the prepared baking sheet, spacing them evenly. With a small sharp knife, cut two small slits in the ravioli to release steam while cooking.

In a small bowl, whisk together the egg white and water and brush the surface of the ravioli with the mixture. Sprinkle turbinado sugar evenly over the ravioli. Bake until the ravioli are golden brown, turning the baking sheet halfway through cooking, about 12 minutes. Place on a cooling rack for 5 to 10 minutes.

Chocolate Sauce:
½ cup heavy cream
2 oz. high-quality bittersweet (not unsweetened) chocolate, finely chopped
1 ½ oz. high-quality semisweet chocolate, finely chopped


In a small saucepan, heat the cream until it just starts to boil. Place the bittersweet and semisweet chocolate into a medium bowl and pour the cream over the chocolate, whisking until smooth.

Place 2 ravioli on each plate and drizzle with the chocolate sauce. Serve immediately.

Serves 4.

From the kitchen of Cookin’ Canuck. www.cookincanuck.com

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