1 cup white wine
1/4 cups butter (1/2 stick)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoons salt
1 large egg
1/4 cups blackberry jam
1 package (6 ounces or 1 1/3 cups) blackberries
Canola or vegetable oil, for deep frying
Confectioners' sugar, for dusting
1 cup heavy cream
4 ounces semi-sweet chocolate, chopped (or 2/3 cup chocolate chips)
1 tablespoon brandy
Place wine and butter in a microwave-safe dish or a small saucepan. Heat just until butter is melted.
Combine flour, baking powder and salt in a large mixing bowl. Beat in wine mixture with the paddle attachment of an electric mixer or beat vigorously with a wooden spoon. Add egg and beat until smooth. Gather dough into a ball and let cool to room temperature.
While dough cools, prepare fondue. Heat cream to a simmer in a microwave-safe dish or small saucepan. Add chocolate to hot cream, remove from heat and let stand 3 minutes. Stir until chocolate is melted. Stir in brandy.
Roll dough on a floured surface to approximately 10 x 15 x 1/8-inch thick rectangle. Cut into twelve 2-1/2 x 5-inch squares. Spoon 1 teaspoon jam onto each square and top with a blackberry. Brush edges with water; fold and press to seal. Heat 2 inches of oil to 350°F in a deep skillet or saucepan. Carefully immerse ravioli into hot oil. Fry 3 to 4 minutes, turning once, until golden brown. Drain briefly on paper towel.
Place 3 hot ravioli onto a warm dessert plate; dust with confectioners' sugar. Drizzle warm chocolate fondue over ravioli and garnish with remaining blackberries. Serve immediately.
Recipe shared from: http://www.driscolls.com/recipes/view/4831/Hot-and-Crispy-Blackberry-Ravioli-with-Chocolate-Fondue