Ravioli Dolci (Italian Sweet Ravioli)
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
486 kcal
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Course
Dessert, Main Course
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Cuisine
Italian
Ravioli Dolci (Italian Sweet Ravioli)
Description
Ravioli Dolci combines a soft pasta dough with a rich sweet filling made from dried prunes and figs softened by blanching, then chopped finely and combined with fresh ricotta cheese and brown sugar. The dough uses finely milled Italian '00' flour, egg, water, and salt, gently kneaded to a slightly sticky consistency before resting. This resting period allows the dough to relax, enabling it to roll out into thin discs suitable for folding.
The ravioli are formed by placing spoonfuls of the sweet filling onto round dough discs, moistened at the edges and folded into half-moon shapes. Sealing the edges ensures that the filling stays in place during cooking. Typically, the ravioli would be cooked by boiling until tender, yielding a sweet pasta treat.
This recipe highlights the use of fruit pastes inside pasta dough as an Italian dessert variant, offering a contrast of fruity sweetness and creamy ricotta enclosed by tender pasta. Such sweet ravioli are often enjoyed as a lightly sweet course following a meal or as a special treat.
Ingredients
To make filling
- 3.5 oz prune dried
- 3.5 oz figs dried
- 9 oz ricotta cheese fresh
- 1 tablespoon brown sugar or white sugar
- 1 pinch salt
For pasta dough
- 9 oz Italian '00' flour or All-purpose flour, soft wheat
- 1 egg
- 1 pinch salt
- 3 fl oz water tepid
Instructions
- On a pastry board or in a stand mixer, place the flour in a mound. Make a well in the center and add the egg, water, and a pinch of salt. Mix and knead until you have a homogeneous dough that is only slightly sticky to touch. Form into a ball, cover with a tea towel or plastic wrap, and let rest for 20-30 minutes.
- Bring a pot of water to a boil. Blanch the prunes and figs for a few minutes until soft. Drain and chop them into small pieces using a food processor or knife.
- In a mixing bowl, combine the chopped fruit with ricotta, brown sugar, and a pinch of salt. Mix until well incorporated.
- Roll out the dough on a floured surface to a couple of millimeters thick. Using a round pastry cutter or a glass, cut out discs of 4 to 6 centimeters in diameter.
- Place a large teaspoonful of filling in the center of each disc. Moisten the edges with water using your finger, fold the dough over to form half-moons, and press the edges to seal either with your fingertips or a fork.
- Let the formed cjarsons rest for about 20 minutes. Meanwhile, bring a large pot of water to the boil.
- Once boiling salt the water and allow it to come to the boil again. Cook the cjarsons in boiling water for about 5 minutes or until they float to the surface. Carefully remove them with a slotted spoon to prevent breaking.
- Arrange the cooked cjarsons on plates. Drizzle with melted butter and sprinkle with cinnamon and sugar to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 85g | 28% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 92mg | 4% |
| Potassium | 501mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 196mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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