---------- 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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