Raspberry Chocolate Filled Ravioli

Melt chocolate in top of double boiler over hot, not boiling, water.

Remove ftom heat; cool.

Cream butter and sugar in a large bowl until blended.

Add egg, vanilla, chocolate extract, baking soda, salt and melted chocolate; beat until light.

Blend in flour to make a stiff dough.

Divide dough in half.

Cover and refrigerate until firm.

Preheat oven to 350°F.

Lightly grease cookie sheets or line with parchment paper.

Roll out dough, half at a time, 1/8 inch thick between 2 sheets of plastic wrap.

Remove top sheet of plastic. (If dough gets too soft and sticks to plastic, refrigerate until firm.)

Cut dough into 1 1/2 inch squares.

Place half of the squares 2 inches apart on prepared cookie sheets.

Place about 1/2 teaspoon jam in center of each square; top with another square.

Using fork, press edges of squares together to seal, then pierce center of each square.

Bake 10 minutes or just until edges are browned.

Remove to wire racks to cool.

Dust lightly with powdered sugar.