| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1046 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 210 g |
| Dietary Fiber | 16 g |
| Sugar | 124 g |
| Protein | 24 g |
| Cholesterol | 1 mg |
| Sodium | 891 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1046 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 210 g |
| Dietary Fiber | 16 g |
| Sugar | 124 g |
| Protein | 24 g |
| Cholesterol | 1 mg |
| Sodium | 891 mg |
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