Sweet Ravioli (Ravioli Dolci)
From EatingWell: May/June 1993
Figs and chocolate fill these little cookies.
- 2 1/4 cups sifted cake flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter, softened
- 2 large eggs, lightly beaten
- 1 tablespoon freshly grated lemon zest
- 4 ounces dried figs, (8-9 figs)
- 1/2 ounce unsweetened chocolate, grated
- 1 teaspoon brandy
- 1/2 teaspoon anise extract
- 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 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 & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week.
Per cookie: 69 calories; 2 g fat (1 g sat, 1 g mono); 13 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 37 mg sodium; 38 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- May/June 1993