Delicious, soft, and fragrant San Giuseppe raviole cookies. They are quick and easy treats to make for Father’s Day on March 19. They are perfect for a snack or breakfast, with a vanilla-flavored shortcrust and a filling of ricotta and candied orange, they are really tasty and you can store them well sealed in a tin box for cookies for even 4/5 days.
Let’s move on to the recipe and get to work. Shall we prepare them together!
See you soon, Susy
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Energy 210.59 (Kcal)
- Carbohydrates 27.37 (g) of which sugars 13.19 (g)
- Proteins 4.62 (g)
- Fat 9.70 (g) of which saturated 6.00 (g)of which unsaturated 3.64 (g)
- Fibers 0.65 (g)
- Sodium 49.22 (mg)
Indicative values for a portion of 58 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 San Giuseppe Raviole
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 9 tbsp butter
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 pod vanilla
- 3/4 cup ricotta cheese
- 2 1/2 oz candied orange
- 1/4 cup powdered sugar
You will need
I bought the cookie mold on Amazon, if you’re interested you can find it HERE
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Prepare the pastry for San Giuseppe Raviole
In a bowl, mix the flour with the butter, sugar, and eggs. Add the flavors and mix everything quickly. Wrap the obtained dough in food wrap and let it rest in the refrigerator for a couple of hours.
On a cutting board, chop the candied oranges into thin pieces. In a bowl, mix the ricotta with the powdered sugar, add the candied oranges. Stir well with a pastry spatula to make the cream homogeneous.
Roll out the dough on a lightly floured board, use an 8cm cookie cutter or a glass to cut out pairs of circles. On one, put a teaspoon of cream and close with the other circle, sealing the edge well with the prongs of a fork.
Place the obtained cookies on a baking sheet lined with parchment paper and bake at 338°F for about 20 minutes.
Take out the ricotta and orange cookies, let them cool, then sprinkle with powdered sugar.
