Nutrition per serving may change if servings are adjusted.
2¼ cups sifted cake flour
½ cup sugar
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons unsalted butter, softened
2 large eggs, lightly beaten
1 tablespoon freshly grated lemon zest
4 ounces dried figs, (8-9 figs)
½ ounce unsweetened chocolate, grated
1 teaspoon brandy
½ teaspoon anise extract
To make dough: Stir together flour, sugar and salt in a large bowl. Make a well in the center and put oil, butter, eggs and lemon zest in the well. Mix with a fork, incorporating flour from the sides, then knead with your hands until you have a smooth ball of dough. Wrap in plastic wrap and refrigerate for about 1 hour.
To make filling: Cover figs with water in a small saucepan. Bring to a simmer and cook over low heat until soft, about 20 minutes. Drain and let cool. Pull off and discard woody stems. Chop the figs into a paste. Transfer the paste to a small bowl and stir in chocolate, brandy and anise.
To form and bake ravioli: Set oven rack in the center of the oven; preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray or line them with parchment paper. Roll half of the dough on a well-floured surface to a thickness of ⅛ inch (thinner if you can). Cut out rounds with a 2½-inch diameter cookie cutter. Place about ½ teaspoon filling just off the center of each round. Bring the edges together and press lightly with tines of a fork to seal. Place the ravioli on the prepared baking sheets and bake 1 sheet at a time until light golden, 10 to 15 minutes. Transfer the ravioli to racks and let cool.
Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week.