Chocolate Shortbread Ravioli

• 2 ounces, weight Bittersweet Baking Chocolate
• 1 cup Margarine, Softened
• 1/2 cups Sugar
• 1 teaspoon Almond Extract
• 1 whole Egg, Beaten
• 2-1/2 cups Flour
• 2 whole Hershey's Chocolate Bars
• 6 Tablespoons Seedless Raspberry Jelly

1. Melt the baking chocolate in a double boiler.
2. Mix the butter and sugar well. Blend in the melted chocolate, almond extract and egg. Add flour gradually until a stiff dough forms.
3. Refrigerate dough for 20 minutes.
4. Roll out 1/4 of the dough at a time between wax paper sheets. Cut 1 1/2 " x 1 1/2 " squares (72 in all eventually).
5. On a greased cookie sheet, assemble ravioli by layering from the bottom up: 1 square of dough, 1/2 of a rectangle of Hershey's chocolate, 1/2 teaspoon of raspberry jelly and then top with a square of dough. Take a fork and press all sides together with the tines forming the "ravioli".
6. Bake at 350u0b0F for 8 minutes.

weight bittersweet baking chocolate, margarine, sugar, almond extract, egg, flour, raspberry jelly

Taken from tastykitchen.com/recipes/desserts/chocolate-shortbread-ravioli/ (may not work)