The Bolognese ravioli with alchermes are one of the most loved desserts of the Emilia tradition: fragrant, crumbly, and filled with Bolognese mostarda, they stand out for their characteristic pink color obtained by dipping them in alchermes. They were once prepared especially for St. Joseph’s Day on March 19, as a gift for fathers and children.
This ancient custom, deeply rooted in rural culture, has remained alive in Bolognese homes, where ravioli are enjoyed not only in spring but throughout the year. The soft and fragrant pastry meets the sweet and slightly spicy filling of the mostarda, creating a unique balance of flavors.
Even today, they are quickly dipped in alchermes and rolled in sugar right after baking, turning into small pink gems to serve at the table. They are simple to make, perfect for sharing with family or friends, and encapsulate all the goodness and memory of Bolognese cuisine.
Just to clearly see the pastry’s texture and to avoid getting tipsy in the morning, I left some ravioli without the dip, as you can see in the photo!
Index
What are Bolognese Ravioli
The difference between ravioli, cookies, and sweet dumplings
Ingredients for 2 people
How to prepare perfect pastry
How to fill Bolognese ravioli
Baking: time and temperature
How to dip them in Alchermes and sugar
Storage and tips
Frequently Asked Questions (FAQ)
What are Bolognese Ravioli
The Bolognese ravioli are traditional desserts from Emilia-Romagna, typical for St. Joseph’s period but loved all year long. They are made with simple and fragrant pastry, filled with Bolognese mostarda or jam, then dipped in Alchermes liqueur and rolled in sugar.
The difference between ravioli, cookies, and sweet dumplings
Ravioli are not common cookies: the pastry is softer and thicker, and the filling remains creamy even after baking. Unlike fried sweet dumplings, Bolognese ravioli are baked and never glazed, but dipped in hot Alchermes for a few seconds.
How to prepare perfect pastry
In a bowl, combine flour, sugar, baking powder, and salt.
Add the softened butter and work with your fingertips.
Incorporate the egg and lemon zest.
Form a dough, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
How to fill Bolognese ravioli
Roll out the pastry to about 4 mm thick.
Cut out 3-4 inch circles, place a teaspoon of jam or mostarda, and fold into a half-moon.
Seal the edges well with your fingers or a fork.
Baking: time and temperature
Place the ravioli 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 pass them through the Alchermes and then in granulated sugar.
👉 If you dip them too long, they absorb too much liqueur and become soggy: just a few seconds per side is enough.
Let them dry on a 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 Ravioli with Alchermes are a simple dessert, fragrant of home and oven, a soft embrace that smells of celebration.
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THEMED with traditional Emilia-Romagna recipes, I leave you this collection of recipes just below, as well as other ideas from Italian regional cuisine:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cup all-purpose flour
- 1/2 cup cup sugar
- 1/2 cup cup butter (soft)
- 1 egg
- 1/2 packet baking powder
- as needed vanilla extract (or organic lemon zest)
- 3/4 cup cup Bolognese mostarda (Taste of Le conserve della nonna or plum or quince)
- as needed alchermes
- as needed 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 forming a dough which, wrapped in film, I let rest in the refrigerator for about 30 minutes.
Roll out the pastry with a rolling pin to about 4 mm thick.
Cut 3-4 inch circles with a cookie cutter or a glass, place a teaspoon of jam or mostarda in the center, and fold into a half-moon.
Seal the edges well by pressing with your fingers or a fork.Place the Bolognese ravioli on the baking sheet lined with parchment paper and bake in a preheated static oven at 340°F, cooking for about 25 minutes or until the ravioli are golden and well cooked.
After cooling the typical Emilia sweets, quickly dip them in Alchermes and sprinkle them with granulated sugar, then place them on a rack.
Here are the Bolognese Ravioli with Alchermes filled with Mostarda ready!
Delicious actually very delicious! Enjoy your meal and happy cooking! Annalisa
Storage
If there are any ravioli left, we can store them for 3-4 days under a glass dome.
FAQ (Frequently Asked Questions)
Can I replace Alchermes?
Yes, with orange liqueur or a mix of milk and cherry syrup for a non-alcoholic version.
Can I use another jam?
Yes, great with plums, apricots, or figs.
Can I freeze them?
Better raw: bake them as needed without thawing, adding 2-3 minutes of baking.Can I replace Alchermes?
Yes, with orange liqueur or a mix of milk and cherry syrup for a non-alcoholic version.
Can I use another jam?
Yes, great with plums, apricots, or figs.
Can I freeze them?
Better raw: bake them as needed without thawing, adding 2-3 minutes of baking.
SOURCE Recipe taken from “Bologna, la dolce, Curiosando sotto i portici fra antichi sapori Katia Brentani Edizioni I quaderni del Loggione euro 9 to buy it → link to Amazon
