Servings: 6 Sift flour and icing sugar into bowl, gradually stir in egg and enough water to mix to a firm dough. Process mixture for 30 seconds or turn onto lightly floured surface and knead gently for about 3 min. or until mixture is well combined, adding a little water if necessary (mixture should be dry, but not flaky). Cut pasta dough in half, roll each half until 1 mm thick rectangle. Place 1/4 level teaspoons of filling 3 cm apart over 1 sheet of pasta. Lightly brush remaining sheet with water, place over filling; press firmly between filling and along edges. Cut into square ravioli shapes between filling. Lightly sprinkle ravioli with a little extra flour. Just before serving, add ravioli to large pan of boiling water, boil, uncovered, for about 5 minutes or until tender; drain. Serve warm ravioli with warm mocha sauce, drizzle with chocolate and sprinkle with almonds. Filling: Beat all ingredients in small bowl with electric mixer until smooth. Mocha Sauce: Combine cream, coffee and sugar in pan. Stir in blended cornstarch and milk, stir over heat until sauce boils and thickens; stir in liqueur.

Posted by Linda Davis Source: Australian Woman's Weekly, Pasta Cookbook From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
 

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