PB&J Ravioli

Name: PB&J Ravioli
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 2 servings
Ingredients: 2 heaping cups raspberries; 1 cup sugar; 12 slices white bread (see Cook's Note); 6 teaspoons creamy peanut butter; 1 1/2 teaspoons shaved white chocolate; 10 green sprinkles, for garnish

Getting reviews...

Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 25 min

Yield: 2 servings

Level: Easy

Total: 1 hr 30 min (includes cooling time)
Active: 25 min

Yield: 2 servings

Ingredients

Deselect All

Raspberry Jam:

2 heaping cups raspberries

1 cup sugar

Ravioli:

12 slices white bread (see Cook's Note)

6 teaspoons creamy peanut butter

1 1/2 teaspoons shaved white chocolate

10 green sprinkles, for garnish

Directions

Special equipment:

a 2-inch scalloped biscuit cutter

For the raspberry jam: Bring the raspberries and sugar to a boil in a pot over medium-high heat, stirring continuously and breaking up the berries with a spoon. Boil for 2 to 3 minutes, then reduce the heat to a simmer and simmer, stirring, until the liquid thickens and coats the back of the spoon, about 5 minutes. Remove from the heat and cool completely. The jam keeps, covered in a jar in the refrigerator, for up to 1 month.
For the ravioli: Using a 2-inch scalloped biscuit cutter, cut out the center of each slice of bread to create 12 ravioli. Place 1 teaspoon peanut butter in the center of each of 6 ravioli, then top with the remaining 6 ravioli. Carefully press together to smash, then use a fork to seal the edges.
Arrange 3 ravioli on a dish. Top with 2 tablespoons of jam and garnish with half of the white chocolate and 5 sprinkles. Repeat with the remaining ravioli, 2 tablespoons jam, white chocolate and sprinkles.