Ravioli dolci (sweet ravioli)

1 Servings

Ingredients

Quantity Ingredient
2 cups Unbleached all-purpose flour
¼ pounds (1 stick) unsalted butter
1 large Egg
¼ cup Granulated sugar
3 tablespoons Chilled sweet Marsala wine or sweet white wine (up to 4)
10 ounces Whole milk ricotta
¼ cup Granulated sugar
1 Lemon, grated zest of
6 ounces Imported Amarene Fabbri, diced (see NOTE)
Confectioners sugar for garnish

Directions

PASTRY DOUGH

FILLING

TO COMPLETE THE DISH

Here is the recipe for Ravioli Dolci. It is from Biba Caggiano's Trattoria Cooking:

Emilia-Romagna is known throughout the world for its delicious stuffed pasta. This is a region that stuffs not only pasta, but deserts. Zia Rina, the oldest aunt I have left in Bologna, is a sprightly, ninety-three-year-old, seemingly feeble woman who still makes an occasional batch of tortellini by hand and, at Christmastime, she stills rolls out the dough for ravioli dolci, which she stuffs with good, thick plum jam.

These delicious ravioli (or raviole as they are called in Bologna) can also be stuffed with a variety of other ingredients such as the ones I had at Trattoria Lo Sterlino in bologna, which were filled with ricota mixed with chopped amarene, imported cherries in heavy syrup.

(NOTE: Amarene or amarena are wild Italian cherries in heavy syrup that are imported from Italy. These delicious large black cherries are quite popular in Northern Italy and are often served over ice cream or incorporated into desserts. They are available in specialty Italian markets and gourmet stores.)

Prepare the pastry dough, in a medium sized bowl or food processor fitted with the metal blade, mix the flour with the butter until crumbly. Add the egg, sugar, and wine and mix, pulsing the machine on and off, until the dough is loosely gathered around the blade or until it sticks together and can be assembled easily into a ball. Wrap it in plastic wrap and refridgerate for a few hours.

In a medium sized bowl combine the ricotta with the sugar and lemon zest.

Fold in the amerene. refrigerate until ready to use. Preheat the oven to 350 degrees F.

Line a cookie sheet with aluminum foil or parchment paper. On a lightly floured wooden board or other surface, roll out the dough to pie-dough thickness. With a large glass or round cookie cutter, cut the dough into 3-4 inch circles. Put about 1 teaspoon of filling in the center of each circle of dough. Fold each circle in half over the filling, and press the edges of the dough firmly to seal. Line the raviolion the cookie sheet and bake until golden, 15 or 20 minutes.

Serve the ravioli warm or at room temperature, sprinkled with confectioners' sugar.

Makes approximately 25 or 30 ravioli; 10 to 12 servings TIPS: make sure to completely seal the ravioli or some of the filling might leak out during baking.

filling the ravioli will be much faster if you use a pastry bag.

I'd like to try serving these on top of a fruit puree of some kind or maybe on top of some Zabaione

Posted to FOODWINE Digest 30 Dec 96 From: Duncan <duncan@...>

Date: Mon, 30 Dec 1996 20:15:11 -0500

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