---------- Recipe via Meal-Master (tm) v8.02

     Title: WHITE CHOCOLATE RAVIOLI
Categories: Desserts, Chocolate
     Yield: 8 servings

     3 oz White chocolate bars
          -(Tobler), halved crosswise
   1/2 c  Hazelnuts, toasted and
          -husked - coarsely chopped
     8    Mint sprigs
          *** MOUSSE ***
     8 oz Chocolate -extra bittersweet
          -or semisweet, chopped
   1/4 c  Butter - unsalted
     2    Eggs, separated - at room
          -temperature
     1 pn Salt
     1 pn Cream of tartar
     4 tb Sugar
   3/4 c  Whipping cream - well
          -chilled
     1 ts Vanilla

 FROM:      Bill Segui

 Number of Servings:   8

 MOUSSE: Melt the chocolate and butter in top of a
 double boiler over barely simmering water. Stir until
 smooth. Transfer to medium bowl. Whisk in egg yolks.
 Beat egg whites, salt and cream of tartar in another
 bowl until soft peaks form. Add 2 tablespoons sugar
 and beat until stiff but not dry. Fold in chocolate.
 In another bowl, beat cream with 2 tablespoons of
 sugar and vanilla until slightly thickened. Fold into
 chocolate. Pour into metal bowl. Cover and chill over
 night.

 Chill ravioli mold in freezer. Preheat oven on lowest
 setting for 5 minutes. Turn off oven. Place white
 chocolate on baking sheets. Place in turned off oven
 and let stand until soft enough to yield when pressed
 with finger, about 5 minutes.

 Roll one piece of chocolate out on a sheet of
 parchment paper to flatten slightly. Lift chocolate
 off paper, using a thin knife if necessary. Turn pasta
 machine to widest setting. Run chocolate through.
 Adjust pasta machine to next narrower setting. Run
 chocolate through the machine again.

 Repeat, narrowing follers after each run until
 chocolate is 1/16 inch thick. Quickly press chocolate
 into chilled ravioli mold.

 Fill each ravioli with 1 to 1 1/2 tablespoons of
 mousse filling. Repeat rolling with second piece of
 chocolate, resoftening in oven as necessary. Complete
 ravioli. Seal with rolling pin. Invert mold, pressing
 gently to release ravioli. Cut into separate pieces
 with ravioli cutter or knife if necessary. Place on
 chilled baking sheet and refrigerate.

 Before serving, let chocolate ravioli stand at room
 temperature for 30 minutes. Arrange four ravioli on
 each plate. Sprinkle with nuts and garnish with mint.

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