Hello all!!

During Winter Camp this year our very own Chef Kimmie ran an awesome cooking class for all our Campers. Since S’Mores are a standard in any camping setting, Chef Kimmie took that concept and put a cool spin on it.

S’Mores Ravioli!

Now these are not your traditional ravioli… boiled in water and smothered in a pasta sauce. These are a delicious baked pastry that are assembled in the fashion of a traditional ravioli. Sort of like a Turnover… but Ravioli sounded a bit more fun!!

smores ravioli

S’Mores Ravioli recipe… 

Makes 5 to 7 (depending on size)


  • 1 pie crust (recipe below)
  • 4 oz Hershey’s Milk Chocolate Bar
  • 2 cups mini marshmallows
  • 1 egg white – beaten
  • Pinch of flour



  1. Preheat oven to 375°F.
  2. Roll out pie crust onto a lightly floured surface.
  3. Cut crust into squares, approx. 4″ X 4″.
  4. Knead and roll dough scraps to cut out more squares.
  5. Break chocolate bar into segments.
  6. Put 3 chocolate bar segments and about 10 mini marshmallows on a square of dough.
  7. Top with another square of dough.
  8. Roll edges and crimp with a fork.
  9. Place Ravioli on baking sheet and brush with egg white.
  10. Bake at 375°F for 14-17 minutes.
  11. Allow Ravioli to cool for a couple of minutes before enjoying. Contents will be HOT!


Makes 1 single pie crust


1 ¼ cups unbleached all-purpose flour
1 ½ teaspoons sugar
1/4 teaspoon salt
¼ teaspoon baking powder
½  cup partially frozen butter, cut into 1/2-inch cubes

3 to 4 tablespoons ice water

1) Place the dry ingredients in the bowl of a food processor.  Process for 5 seconds to blend.
2) Add half of the butter. Toss to coat with flour. Pulse 4 to 5 times, then process for 4 to 5 seconds. Add the remaining butter and pulse again 4 to 5 times, then process about 4 to 5 seconds. The mixture should have the texture of coarse corn meal and may still contain some larger pieces of butter (that is OK!).
3) Empty the mixture into a large bowl. Add the ice water, 1 tablespoon at a time, drizzling it around the side of the bowl. Use your fingertips to push the mixture towards the center with each addition. Do this around the entire bowl. As more water is added, clumps of dough will form. The clumps of dough will become larger with each addition. Once your dough begins to form one cohesive ball, add the remaining tablespoon of water, a teaspoon at a time until all of the crumbs adhere and “clean” the bowl. If not, add a few more drops of water. (Chef’s Note: Adding the water sparingly and cautiously will allow you to get your dough to the right consistency… firm and not sticky. If your dough is sticky, you’ve added too much water. You just need the dough to “come together” in one mass.)

4) With floured hands form the dough into a disk by rolling it into a ball and gently flattening it out. Dust the disk generously with flour and wrap in plastic wrap. Refrigerate for 30 minutes or longer before rolling.

Now the pie crust is ready to be made into the S’Mores Ravioli… or anything else you need pie crust for!!


Thanks to Chef Kimmie for teaching our Winter Campers how to make this delicious little treat and sharing the recipe with us all!

Be good…

Chef Jason