2-Ingredient Bread and Chocolate Ravioli
Total time: 10 min
Difficulty: Low
Serves: 4-6
Tips
While slightly stale bread can work in a pinch, fresh bread with a good structure is ideal. It will hold its shape better during the flattening and sealing process. Opt for a bread with a slightly firm texture, like white bread or a sturdy sourdough.
Use a rolling pin to gently flatten the bread slices to an even thickness (around ¼ inch). This ensures consistent cooking and prevents the ravioli from bursting open while frying.
While milk chocolate is a classic choice, feel free to experiment with different types of chocolate. Dark chocolate offers a richer flavor profile, while semi-sweet provides a nice balance. Opt for good quality chocolate bars for the best results.
Break the chocolate bar into squares or rectangles that fit comfortably within your ravioli. This prevents excess chocolate from leaking out during cooking.
Lightly brush the edges of the bread dough with a bit of milk or melted butter before sealing. This creates a stronger adhesive bond to ensure the chocolate stays contained within the ravioli.
Ensure there's enough space between the ravioli in the pan to allow for even cooking and prevent them from sticking together.
Cook the ravioli over medium heat until they're golden brown and crispy on both sides. The exact cooking time may vary depending on the thickness of the bread, so keep an eye on them.
After cooking, dust the ravioli with powdered sugar, cocoa powder, or even a drizzle of caramel sauce for added sweetness and visual appeal.
Can I Use Any Type of Bread?
While most white breads work well, choose a bread with a bit of structure that can hold its shape when flattened. Avoid very soft breads that might tear easily. Sourdough or brioche can add a unique flavor twist, but experiment to see what you prefer.
What Kind of Chocolate Should I Use?
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