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Sweet Ravioli (Ravioli Dolci)
Sweet Ravioli (Ravioli Dolci)
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From: EatingWell Magazine, May/June 1993
Figs and chocolate fill these little cookies.
- By: G. Franco Romagnoli EatingWell Recipe Contributor
Ingredients 36 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
- Dough
- 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
- Filling
- 4 ounces dried figs, (8-9 figs)
- ½ ounce unsweetened chocolate, grated
- 1 teaspoon brandy
- ½ teaspoon anise extract
Preparation
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- 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.
- Per serving: 69 calories; 2 g fat(1 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 26 mcg folate; 12 mg cholesterol; 4 g sugars; 35 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 1 mg iron; 37 mg sodium; 38 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate
