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Pb&j ravioli recipe | brandi milloy | food network

Pb&j ravioli recipe | brandi milloy | food network

By Alexander Ferreira
60’ Prep time
25’ Cook time
85’ Total time
1046 Calories
2 Serving
Alexander Ferreira 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Sugar
    Sugar
  • White bread (see cook's note)
    White bread (see cook's note)
  • Shaved white chocolate
    Shaved white chocolate
  • Creamy peanut butter
    Creamy peanut butter
  • Cups raspberries
    Cups raspberries
  • Sprinkles
    Sprinkles
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