Why are they called crazy sweet ravioli?
Those who know me and follow my recipes know that one of my most successful and versatile doughs that I often prepare is the “crazy dough“
Given my and your APPRECIATION expressed in making it again, I thought of developing a “sweet crazy dough”.
I added sweetness but kept the simplicity and speed in making it, and from these combinations came the CRAZY SWEET RAVIOLI.
Today I’m sharing the version with a filling of apple, raisins, and pine nuts.
Soon there will be others that I already have in mind to create.
The little heart on top is dedicated to LOVE for my family, my relatives, friends, the love and passion I put into making my simple but tasty dishes. TO THE LOVE FOR LIFE.
Also check out these other recipes below:
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Let’s see the ingredients to make them
- flour (1 2/3 cups)
- extra virgin olive oil (3 1/2 tbsps)
- water (6 tbsps)
- fine salt (just a pinch)
- lemon zest (grated from one lemon)
- sugar (3 tbsps)
- 2 tsps dessert liquors (your choice)
- Half apple (cut into thin slices)
- 2 tbsps pine nuts
- to taste raisins (as much as you like)
Steps
Let’s see how to make our simple, simple sweet ravioli.
Pour the flour on the work surface or in a bowl as you prefer.
Make a well in the center (classic fountain) and start adding water, oil, a pinch of salt, and sugar.
Start mixing slowly with a fork, from the center, gradually incorporating flour from the sides.
Add the grated zest of a lemon and two teaspoons of the dessert liquor you prefer and use.
Continue mixing until you get a soft and smooth dough, which we’ll let rest in the fridge for at least thirty minutes.
You’ll see that this dough will have a wonderful soft consistency, making it easy to roll out with a rolling pin.
While the dough is resting, finely chop half an apple, place it in a bowl with raisins and pine nuts, and lightly sprinkle with liquor, just to flavor.
If you like, you can also add a teaspoon of sugar to this filling and mix everything together.
For more sweetness, you can add a tablespoon.
Take the dough, roll it out, and start creating the disks that we will then fill and cover.
For this step, I used a pastry cutter with a diameter of 4 inches; if you don’t have one, you can make circles with upside-down bowls or glasses.
At this point, we close the ravioli and place them on parchment paper.
Sprinkle with sugar and bake at 350°F, preheated oven, fan mode for about 12 minutes.
Be careful not to overcook them otherwise, the dough will become crunchy and not soft as it should be.
ENJOY YOUR MEAL
In summary, all I have left to say is, ENJOY YOUR MEAL
Storage of Crazy Sweet Ravioli
Store crazy sweet ravioli at room temperature (only briefly)
If serving them within the same day, they can be kept at room temperature for a few hours (about 1–2 days maximum for simple sweets without very moist creams), in a cool, dry place, covered with a cake dome or in a closed container that doesn’t trap too much moisture.
However, the filling with cooked fruit (apples/raisins) releases moisture: so do not leave them out for more than a day, especially if it’s hot.
Store crazy sweet ravioli at room temperature (only briefly)
If serving them within the same day, they can be kept at room temperature for a few hours (about 1–2 days maximum for simple sweets without very moist creams), in a cool, dry place, covered with a cake dome or in a closed container that doesn’t trap too much moisture.
However, the filling with cooked fruit (apples/raisins) releases moisture: so do not leave them out for more than a day, especially if it’s hot.
In the refrigerator (recommended)
Treats with cooked fruit are considered refrigerator products as the filling can spoil more rapidly at room temperature.
Allow the treats to cool completely before storing.
Place them in an airtight container or wrap them well with plastic wrap.
For sweets with fruit, the refrigerator is the best option to keep them fresh and safe.
Indicative shelf life: about 2–3 days in the refrigerator if well sealed.
FAQ (Frequently Asked Questions)
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THANK YOU WITH ALL MY HEART
