The Bolognese Raviole with Alchermes are one of the most beloved sweets of the Emilian tradition: fragrant, crumbly, and filled with Bolognese mustard, they are distinguished by their characteristic pink color acquired by being dipped in Alchermes. Once mostly prepared for the feast of St. Joseph on March 19th as a gift for fathers and children.
This ancient custom, rooted in farming culture, has remained alive in Bolognese homes, where raviole are enjoyed not only in spring but all year round. The soft and fragrant pastry meets the sweet and slightly spicy filling of mustard, creating a unique balance of flavors.
Even today, as soon as they’re baked, they are quickly dipped in ALCHERMES and rolled in sugar, becoming small pink gems to serve at the table. They are easy to make, perfect for sharing with family or friends, and encapsulate all the goodness and memory of Bolognese cuisine.
Just to see the pastry’s texture and to avoid getting tipsy early in the morning, I left some raviole without the soak, as you can see in the photo!
Index
What are Bolognese Raviole
The difference between raviole, cookies, and sweet ravioli
Ingredients for 2 people
How to prepare the perfect pastry
How to fill Bolognese Raviole
Baking: time and temperature
How to dip them in Alchermes and sugar
Storage and tips
Frequently Asked Questions (FAQ)
What are Bolognese Raviole
Bolognese Raviole are traditional sweets from Emilia-Romagna, typical of the St. Joseph period but loved all year round. They are made with a simple and fragrant pastry, filled with Bolognese mustard or jam, then dipped in Alchermes liqueur and rolled in sugar.
The difference between raviole, cookies, and sweet ravioli
Raviole are not common cookies: the pastry is softer and thicker, and the filling remains creamy even after baking. Unlike fried sweet ravioli, Bolognese Raviole are baked and are never glazed but dipped in warm Alchermes for a few seconds.
How to prepare the perfect pastry
In a bowl, combine flour, sugar, baking powder, and salt.
Add soft butter and work with fingertips.
Mix in the egg and lemon zest.
Shape into a dough, wrap in plastic wrap, and let rest in the fridge for 30 minutes.
How to fill Bolognese Raviole
Roll out the pastry to about 1/8 inch thick.
Cut out 3-4 inch circles, place a teaspoon of jam or mustard in the center, and fold into a half-moon shape.
Seal the edges well with fingers or a fork.
Baking: time and temperature
Place the raviole on a baking sheet lined with parchment paper.
Bake in a static oven at 340°F for about 25 minutes, until the edges are just golden.
They should remain soft, not crunchy.
How to dip them in Alchermes and sugar
When warm, quickly dip them in Alchermes and then in granulated sugar.
👉 If you dip them too long, they absorb too much liqueur and become soft: only a few seconds per side is needed.
Let them dry on a wire rack.
Storage and tips
They keep for 3-4 days in a tin box or under a glass dome.
Also great with a small glass of sweet wine like Zibibbo or coffee.
Conclusion
The Bolognese Raviole with Alchermes are a simple dessert, fragrant with home and oven, a soft embrace that smells of celebration.
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I have opened a WhatsApp channel for recipes open to everyone and free, with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter (soft)
- 1 egg
- 1/2 packet baking powder
- to taste vanilla extract (or lemon zest)
- 6 oz Bolognese mustard (Taste of Le Conserve della Nonna or plum or quince)
- to taste Alchermes
- to taste sugar
Tools
- Baking Sheets
Steps
In a large bowl, mix flour, sugar, and baking powder.
Then add the butter, vanilla, and egg.
Now, knead well to form a dough that, wrapped in plastic wrap, I let rest in the refrigerator for about 30 minutes.
Roll out the pastry with a rolling pin to about 1/8 inch thick.
Cut circles of 3-4 inches with a cookie cutter or a glass, place a teaspoon of jam or mustard in the center, and fold to form a half-moon.
Seal the edges well by pressing with fingers or with the tines of a fork.Place the Bolognese raviole on a baking tray lined with parchment paper and bake in a preheated static oven at 340°F, leaving them to cook for about 25 minutes or until the raviole are golden and well cooked.
After letting the typical Emilian sweets cool, quickly soak them in Alchermes and sprinkle them with granulated sugar, then place them on a wire rack.
Here are the Bolognese Raviole with Alchermes filled with Mustard ready!
Delicious, indeed very delicious! Bon appétit and happy cooking! Annalisa
Storage
If there are any leftover raviole, we can store them for 3-4 days under a glass dome.
FAQ (Questions and Answers)
Can I substitute Alchermes?
Yes, with orange liqueur or a mix of milk and cherry syrup for a non-alcoholic version.
Can I use another jam?
Yes, they are great with plums, apricots, or figs.
Can I freeze them?
Better raw: bake as needed without thawing, adding 2-3 minutes to the cooking time.Can I substitute Alchermes?
Yes, with orange liqueur or a mix of milk and cherry syrup for a non-alcoholic version.
Can I use another jam?
Yes, they are great with plums, apricots, or figs.
Can I freeze them?
Better raw: bake as needed without thawing, adding 2-3 minutes to the cooking time.
SOURCE Recipe taken from “Bologna, the sweet, Exploring under the arcades among ancient flavors Katia Brentani Edizioni I quaderni del Loggione euro 9 to buy it → link to Amazon
