My children and I prepared raviole with mustard to celebrate Father’s Day.

Raviole are typical Bolognese filled cookies, which this dad recently felt a bit nostalgic about. 🙂 I discovered by chance (well yes, I’m from Romagna, that’s why I didn’t know!) that in Bologna they are also called Saint Joseph’s Raviole, so without even realizing it, we chose just the right dessert for this special day! 😉

The raviole can have a filling of dark jam like plum or, in the most traditional version, Bolognese mustard. This mustard has nothing in common with the spicy and tangy Lombardy mustard, typically used with meat dishes. Bolognese mustard is a very dense jam, made from quinces, traditionally used in two typical Bolognese desserts: raviole, as mentioned, and pinza, a dessert that ~~unfortunately I’ve never made~~… that I’ve finally learned to make!!! The recipe is HERE 😀

I make my raviole with my shortcrust pastry, even though I believe traditionally a pastry with more eggs and butter relative to the same amount of flour is used, but we really like my shortcrust pastry and our raviole turn out great. We had them for breakfast this morning, and the celebrant assured they were just like the ones he used to eat as a child! What more could you want? 🤩

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👇 Here are more recipes with Bolognese mustard: 👇

Difficulty: Easy
Cost: Inexpensive
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: about 15
Cooking methods: Oven
Cuisine: Italian Regional
Region: Emilia-Romagna
Seasonality: All seasons, Father's Day

Ingredients

1 block shortcrust pastry
200 g Bolognese mustard (or plum jam)
3 tablespoons milk
1 lemon (grated zest)
alchermes (optional)

Tools

Cutter round cookie cutter
Fork

Steps

Roll out the shortcrust pastry with a rolling pin to a thickness of about 1/8 inch.
Cut out the dough with a biscuit cutter or round cookie cutter to obtain dough discs.
The size of the cutter may vary depending on family habits, but traditionally it should not be smaller than 3 inches in diameter.
Place the mustard on one half of the dough disc (the amount naturally depends on the size of the dough disc).
Add a sprinkle of grated lemon zest and fold it over into a half-moon.
Gently press the edge with the prongs of a fork to ensure it is perfectly sealed.
Brush the surface lightly with milk and bake in the oven at 325-340°F for 15 minutes, or until lightly golden on the surface.
In my oven, they browned first on the bottom, and to prevent the bottom from overcooking, halfway through I moved them to the upper rack. One must always consider that each oven behaves in its own way.
After removing them from the oven, let them cool on a wire rack.
They can be left plain, decorated with powdered sugar, or dipped in alchermes. Just a quick dip is enough:
This is exactly how Grandma Leda made her raviole with alchermes, and that’s exactly how this Bolognese dad prefers them.
Delicious!
Wishing a Happy Father’s Day to all dads! (and papas 😊)
I am updating the photos of this recipe today, 3/19/19. As always, I leave here the previous photos, they date back to the first month of this blog’s inception, and well, they were… exceptionally beautiful by the standards of that era! 😃