Figs and chocolate fill these little cookies. Source: EatingWell Magazine, May/June 1993

G. Franco Romagnoli




Instructions Checklist
  • 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 degrees 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 1/8 inch (thinner if you can). Cut out rounds with a 2 1/2-inch diameter cookie cutter. Place about 1/2 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.

Nutrition Facts

69 calories; 2 g total fat; 0.7 g saturated fat; 12 mg cholesterol; 37 mg sodium. 38 mg potassium; 11.7 g carbohydrates; 0.5 g fiber; 4 g sugar; 1.2 g protein; 35 IU vitamin a iu; 26 mcg folate; 9 mg calcium; 1 mg iron; 5 mg magnesium;