The Pandoro Ravioli with a heart of pistachio and mascarpone cream is a recipe I propose to recycle the leftover Pandoro from the Holiday days.
This recycling recipe is very easy to execute, as is the Pandoro Roll with pastry cream and chocolate I proposed yesterday, delicious and scenic. I thank Carlo for the idea of the Mooncake which I then transformed into ravioli given the effect of fresh pasta I achieved with the fork to close the Pandoro discs and Luca for thinking of the stencils for decorating with powdered sugar and cocoa powder.
The filling with pistachio and mascarpone cream is quickly prepared with the help of a teaspoon, no electric mixers needed. The Pandoro doesn’t need to be whole unlike the filled roll, and all you need is a rolling pin and a small cup to make the discs for the ravioli. Why not call them Moon Cakes given their shape? I preferred ravioli because they remind me of those beautiful homemade ravioli my grandmother used to make, large and super stuffed!
No ideas for other Christmas desserts? Why not try this easy recipe for the Sweet Danube with jam in the shape of a Christmas Tree? You won’t regret it, the sweetness and softness will conquer you!
Let’s make the Pandoro Ravioli together with this very simple recipe, I’ll be waiting for you on the fan page for many other contents and recipes you won’t want to miss. If you’re not a fan yet, you can do so by clicking here
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Christmas, Autumn, Winter
- Energy 437.14 (Kcal)
- Carbohydrates 34.69 (g) of which sugars 16.43 (g)
- Proteins 11.52 (g)
- Fat 29.38 (g) of which saturated 10.87 (g)of which unsaturated 0.24 (g)
- Fibers 4.06 (g)
- Sodium 156.62 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pandoro Ravioli with Cream
- 2 slices pandoro
- 2 tablespoons pistachio cream
- 2 tablespoons mascarpone
- to taste powdered sugar
- to taste unsweetened cocoa powder
Tools to Prepare Pandoro and Pistachio Cream Ravioli
- 1 Silicone Rolling Pin
- 1 Espresso Cup
- 1 Fork
- 2 Tablespoons
- 1 Bowl
- 1 Teaspoon
Recipe Steps for Pandoro and Cream Ravioli
To make the Pandoro Ravioli with a heart of pistachio and mascarpone cream, we start with the cream. Take a bowl and pour in two tablespoons of mascarpone and two tablespoons of pistachio cream and work until you get a smooth and well-blended mixture. Cut two not too thin slices from the pandoro by cutting it vertically to get two nice broad surfaces.
Now lay the two slices of pandoro on a work surface and with the help of the silicone rolling pin, thin them out. Don’t overdo it; otherwise, they might become too crumbly.
Now cut out the discs to create the Ravioli. I used an espresso cup with a diameter of about 2.4 inches, so they don’t turn out too small.
Place the cream with a teaspoon in the center of the disc. Keep in mind that for each raviolo, you need 2 discs. Don’t overdo the amount of cream; otherwise, they won’t seal well. Place the other disc on top of the cream and seal the edges with a fork, giving it the classic fresh pasta ravioli effect. Place the ravioli on a plate and let them rest in the refrigerator.
After at least 3 hours of preparation, they will be ready to serve. Sprinkle them with powdered sugar, and if you want to create the Mooncake effect, you can do so using a stencil like I did to draw the figure you like most on the surface of our dessert.
I wish you a good appetite!!!
You can vary the filling cream by choosing among: mascarpone and Nutella, just Nutella, pastry cream and some chocolate chips like for the stuffed pandoro roll or you can choose to use just pistachio cream without adding mascarpone like I did. In short, the thing to exploit in this recipe is the idea of the Pandoro Ravioli to recycle the dessert that during the holiday period we have always and only sliced and enjoyed while playing cards or watching Christmas movies!
Storage of Pandoro Ravioli:
You can store the Pandoro Ravioli in the refrigerator, closed in a container for about 2 days. Before consuming them, keep them at room temperature for about 10 minutes, so they’ll become as soft as freshly made.
