Italian Special Sweet Fried Ravioli Cookies

Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large heavy skillet or deep fryer.

In a small bowl stir together the pureed garbanzo beans sugar and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.

In a medium bowl beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour sugar and salt and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.

On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie fold over into a half circle and pinch to seal.

Fry cookies in 1 1/2 inches of hot oil turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.