Yield: 24 servings (6 raviloi each) For the ravioli dough: 3 cups white chocolate 3/4 cup canola oil 12 each eggs 3 Tbsps. vanilla extract 10-1/2 cups flour 4-1/2 cups icing sugar 1/2 cup egg wash For the filling: 18 oz. cream cheese 6 oz. unsalted butter, softened 1 cup + 2 Tbsps. granulated sugar 3 Tbsps. vanilla extract 6 cups canned cling peaches, drained and finely diced For the peach sauce: 6 cups canned cling peaches, drained 1-1/2 cups light cream 1. For the dough: Chop chocolate ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.