The San Giuseppe ravioli cookies are one of those sweets that smell of tradition and memories, linked to Father’s Day on March 19th, and to the kitchens of the past.
For me, they also have a special meaning because San Giuseppe is my husband’s name, and making them becomes a simple and sweet way to celebrate him.
They are made with vanilla shortcrust pastry, fragrant and crumbly, enclosing a filling of fruit mustard or jam, with an intense and slightly caramelized taste, perfect in contrast with the pastry.
The half-moon shape, classic and recognizable, makes these ravioli even more authentic.
Once baked, they can be dusted with powdered sugar or finished, if you wish, with a light touch of alchermes, traditionally used to give color and fragrance. It’s an optional step, but it immediately recalls homemade festive treats.
Perfect to enjoy at breakfast or snack time, San Giuseppe ravioli cookies are simple, genuine sweets, absolutely to make, to share with loved ones.
Let’s move on to the recipe and let’s get to work, do we want to prepare them together?
See you soon, Susy
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 124.29 (Kcal)
- Carbohydrates 15.96 (g) of which sugars 6.17 (g)
- Proteins 2.48 (g)
- Fat 6.03 (g) of which saturated 3.55 (g)of which unsaturated 2.48 (g)
- Fibers 0.77 (g)
- Sodium 123.83 (mg)
Indicative values for a portion of 40 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 Ravioli
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 9 tbsp butter
- 1 egg
- 1 egg yolk
- 1 pinch salt
- Half pod vanilla
- 1 lemon (zest)
- 7 oz Bolognese mustard (or plum jam)
Useful Tools
- Bowl
- Cling film
- Rolling pin
- Round cutter 3 inches
- Fork
- Baking trays
- Parchment paper
Vanilla Shortcrust Pastry for San Giuseppe Ravioli
In a bowl, work the flour with the cold butter cut into pieces until you get a sandy mixture.
Add the sugar, a pinch of salt, lemon zest, and vanilla.
Add the whole egg and the yolk, then knead quickly until a smooth dough forms.
Wrap in cling film and let rest in the refrigerator for at least 30 minutes.
Roll out the shortcrust pastry on a lightly floured surface to a thickness of about 1/8 inch.
Cut out rounds of dough with a round cutter 3 inches in diameter (or with a glass of the same size), place the filling on one half of each round, then fold the pastry to form a half-moon and seal the edges well with a fork.
Place the ravioli on a baking tray lined with parchment paper, spaced well apart.
Bake in a preheated static oven at 356°F for about 15-18 minutes, until they are lightly golden.
Once out of the oven, let them cool on the tray.
Before serving, they can be dusted with powdered sugar.
Storage and Tips for San Giuseppe Ravioli
The San Giuseppe ravioli keep very well for 4-5 days if stored in a tin box or an airtight container at room temperature. It is preferable to avoid the refrigerator, which would make the pastry less crumbly.
For perfect results, use a thick fruit mustard or a firm jam, so the filling stays in place during baking.
If you wish, you can dust the ravioli with powdered sugar just before serving or finish them with a light touch of alchermes, useful for adding color and fragrance.
The San Giuseppe ravioli are ideal to prepare in advance and enjoy at breakfast or snack time, maintaining their goodness day after day.
The San Giuseppe ravioli are ideal to prepare in advance and enjoy at breakfast or snack time, maintaining their goodness day after day.
