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.

Ingredients 36 servings

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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


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  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • 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

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