PB and J Ravioli prepared by Food and Lifestyle Expert, Brandi Milloy using two pieces of bread a biscuit or cookie cutter.  Use the cookie cutter to cut a circle on both slices of bread.  Put a little bit of peanut butter directly in the middle.  Close the "ravioli" with the other side of bread and using a fork, press down on the edges to close the "ravioli".  Drizzle melted rasberry jam on top.  Garnish with shaved white chocolate to resemble parmesean cheese, as seen on Let's Eat!, Season 1.
Recipe courtesy of Brandi Milloy

PB&J Ravioli

Getting reviews...
  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 25 min
  • Yield: 2 servings


Raspberry Jam:



Special equipment:
a 2-inch scalloped biscuit cutter
  1. 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.
  2. 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.
  3. 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.

Cook’s Note

Use potato bread for even more realistic-looking ravioli.