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S'More Rockin' Reindeer Ravioli Recipe

S'More Rockin' Reindeer Ravioli

Original recipe by Laura Stanke, adapted by Food Network Kitchens

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 21-26 of 26

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  • on December 14, 2005

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    Good cookies, but it took me close to 4 hours total to get them done, and my dough cracked a lot and took a lot of patch work to before I could seal them for the final chill. I may try again trying to roll the dough thinner. Oh, and if the grahm flour is not in the usual place for flour, look in the health food section of your grocery store. Hope this helps!

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  • on December 13, 2005

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    I have been unable to find graham flour anywhere. Help

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  • on December 13, 2005

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    I am a novice baker and have a few questions. Firstly, what is graham flour? Secondly, do you think you can make this without a ravioli press. Could you cut two rounds, insert the filling, lightly wet the edge, and then seal the two with a fork? If someone could please help me with these 2 questions, it would be greatly appreciated. Thanks

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  • on December 12, 2005

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    The 12 section, 2" mold is by Vitantonio, now defunct, but VillaWare makes them. In developing the recipe, my family preferred the ones I made with Hershey bars and honey (molasses is darker. Food Network added the step of dividing dough into 2 disks and chilling first. I see no need. I just press and roll the dough into a rectangle sandwiched between a base of parchment(not foil and plastic wrap. Then I put in the fridge briefly (less than 30 minutes. I prefer to bake and serve the cookies as a giant untrimmed slab, only cutting them off as they are eaten. The parchment (or non-stick foil might be fun to try makes it easy to move the slab of cookies to the cookie sheet and cooling racks. The slab will look puffy in the oven, but it will tame back down after it cools. Good luck to all brave enough to try! - Laura

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  • on December 11, 2005

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    Note that this is not ravioli. These are cookies!! I am new and young to the food network and would like to become a chef. tips are always welcome!! Thank You and have a great holiday!

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  • on December 10, 2005

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    yjtujhyt

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