RAVIOLI DOLCI (SWEET RAVIOLI)
These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
Provided by Justin Sinclair
Categories World Cuisine Recipes European Italian
Time 10m
Yield 64
Number Of Ingredients 11
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.5 g, Cholesterol 10.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 4.3 g
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kaluram kaluram
[email protected]These ravioli were a bit too rich for my taste, but they were still good.
Marco Bastos
[email protected]I love the presentation of these ravioli. They look so elegant.
yashvi italiya
[email protected]These ravioli were surprisingly easy to make. I'll definitely be making them again.
Verlandra McClain
[email protected]I'm not a fan of ricotta cheese, so I substituted it with mascarpone cheese in the filling. It turned out great!
Memar Meke
[email protected]These ravioli were a huge hit at my party! Everyone loved them.
Roshan Jha
[email protected]I had a hard time getting the pasta dough to roll out thinly enough. Maybe I'll try using a pasta maker next time.
Natasha Birdsong
[email protected]These ravioli were a bit too sweet for my taste, but my kids loved them. I think next time I'll use less sugar in the filling.
Mian Mob
[email protected]I love ravioli, and these sweet ravioli were a nice change of pace from the traditional savory ones. The filling was sweet and flavorful, and the pasta dough was cooked perfectly. I would definitely make these again.
Kehinde Dorcas
[email protected]These ravioli were a bit more time-consuming to make than I expected, but they were worth the effort. The ricotta filling was smooth and creamy, and the pasta dough was cooked to perfection. I served them with a simple tomato sauce and they were a hi
Deromak Film Productions
[email protected]I'm not much of a baker, but these ravioli turned out great! The instructions were easy to follow and the results were impressive. My friends were amazed when I told them I made them myself.
Kali Kali
[email protected]These ravioli were a delight! The combination of sweet ricotta filling and delicate pasta dough was simply irresistible. I added a touch of cinnamon to the filling for an extra burst of flavor. My family loved them!