Recipe Image

Sweet Ravioli (Ravioli Dolci)

  • 30 m
  • 2 h
G. Franco Romagnoli
“Figs and chocolate fill these little cookies.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019