Figs and chocolate fill these little cookies.

G. Franco Romagnoli
Source: EatingWell Magazine, May/June 1993

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Recipe Summary

total:
2 hrs
Servings:
36
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Ingredients

Dough
Filling

Directions

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.

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  • 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.

Tips

Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

69 calories; protein 1.2g 2% DV; carbohydrates 11.7g 4% DV; exchange other carbs 1; dietary fiber 0.5g 2% DV; sugars 4.4g; fat 2g 3% DV; saturated fat 0.7g 3% DV; cholesterol 12mg 4% DV; vitamin a iu 35.1IU 1% DV; vitamin c 0.3mg; folate 25.9mcg 7% DV; calcium 8.7mg 1% DV; iron 0.8mg 5% DV; magnesium 5.2mg 2% DV; potassium 38.1mg 1% DV; sodium 37mg 2% DV; thiamin 0.1mg 8% DV.