The Pandoro Ravioli with a heart of pistachio and mascarpone cream is a recipe I suggest for recycling leftover Pandoro from the Holiday season.
This recycling recipe is very easy to execute, just like the Pandoro Roll with custard and chocolate I suggested yesterday, delicious and scenic. Thanks to Carlo for the idea of the Mooncake, which I then transformed into ravioli due to the fresh pasta effect achieved with a fork to close the Pandoro discs, and to Luca for thinking of stencils for decorating with powdered sugar and cocoa powder.
The filling with pistachio and mascarpone cream can be quickly prepared with a teaspoon, no need for an electric mixer. 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 create the discs for the ravioli. Why not call them Moon Cake given their shape? I preferred ravioli because they remind me of those beautiful homemade pasta ravioli my grandmother used to make, large and super-filled!
No ideas for other Christmas desserts? Why not try this easy recipe for Sweet Danubio with jam shaped like a Christmas Tree? You won’t regret it, the sweetness and softness will win you over!
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 unmissable contents and recipes. 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 Cooking
- Cuisine: Italian
- Seasonality: Christmas
- 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 2 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
- 2 slices pandoro
- 2 tablespoons pistachio cream
- 2 tablespoons mascarpone
- as needed powdered sugar
- as needed bitter cocoa powder
Tools
- 1 Silicone Rolling Pin
- 1 Coffee Cup
- 1 Fork
- 2 Tablespoons
- 1 Bowl
- 1 Teaspoon
Steps
To make the Ravioli with pandoro with a heart of pistachio and mascarpone cream, let’s start with the cream. Take a bowl and pour in two tablespoons of mascarpone and two tablespoons of pistachio cream and mix 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 wide surfaces. At this point, lay the two pandoro slices on a work surface and use the silicone rolling pin to flatten them. Don’t overdo it, or it might become too crumbly.
Now let’s cut out the discs to create the Ravioli. I used a coffee cup of about 2.4 inches in diameter, so they won’t be too small.
Place the cream with a teaspoon in the center of the disc. Remember that for each ravioli, we need 2 discs. Don’t overdo the cream, or you risk them not closing well. Place the other disc on top of the cream and use a fork to close the edges, giving the classic fresh pasta ravioli effect. Arrange the ravioli on a plate and let them rest in the fridge. After at least 3 hours from their preparation, they will be ready to be served. Sprinkle them with powdered sugar, and if you want to create the Mooncake effect, you can do so by using a stencil as I did and drawing the design you like most on the surface of our dessert.
Bon appétit!!!
You can vary the filling cream by choosing between: mascarpone and Nutella, just Nutella, custard with some chocolate chips like for the stuffed pandoro roll, or you can choose to use only pistachio cream without adding mascarpone like in my case. In short, the key takeaway from this recipe is the idea of the Pandoro Ravioli for recycling the dessert that during the holiday period we’ve always just cut 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, let them come to room temperature for about 10 minutes, so they return to being as soft as when freshly prepared.
