Baked sweet ravioli with a soft ricotta filling… easy to make, also great for Carnival if you don’t feel like frying. The dough is easy to make, let it rest in the refrigerator and roll it out with a rolling pin, then cut out the ravioli, fill them, and bake them. They are delicious and crumbly, and can be prepared the day before as they keep well in a closed container, just like regular cookies. Try these delicious treats, they are perfect any time of the year!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 30-35 ravioli
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 153.71 (Kcal)
- Carbohydrates 22.32 (g) of which sugars 8.85 (g)
- Proteins 3.76 (g)
- Fat 5.94 (g) of which saturated 3.41 (g)of which unsaturated 2.34 (g)
- Fibers 0.37 (g)
- Sodium 60.16 (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
- 2 cups all-purpose flour
- 1/2 cup sugar
- 5 tbsps butter (melted and cooled)
- 1 large egg
- 1 egg yolk
- 2 tsps baking powder
- 1 pinch salt
- vanilla extract (to taste)
- 7 oz ricotta
- 2 tbsps sugar
- 3 oz amaretti cookies (finely crushed)
Tools
- Baking sheet
- Stand mixer
- Round cutter or round cookie cutter
- Rolling pin
Preparation
Start by preparing the dough. Place the egg, egg yolk, and sugar into the stand mixer (or a food processor). Add a pinch of salt and half a teaspoon of vanilla (if desired), mix with the paddle attachment.
Add the melted butter and mix.
Add the sifted flour and baking powder. Mix until you get a homogeneous mixture, slightly softer than traditional shortcrust pastry.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 2 hours.
Meanwhile, prepare the filling by mixing the ricotta with the sugar and crushed amaretti. If you don’t have amaretti, you can replace them with other dry cookies.
After the resting time, take the dough and roll it out with a rolling pin to a thickness of 1/16 to 1/8 inch. If necessary, use a little flour to help.
Cut out discs with a round cutter (or a glass), about 2 1/2 inches in diameter.
Fill the dough with the ricotta filling and fold into a half-moon shape. To seal the edges, you can use a fork or a ravioli stamp.
Place the stuffed ravioli on a baking sheet (or sheets) lined with parchment paper.
Bake in a static oven at 356°F (or fan 338°F) for about 12-13 minutes. The ravioli should be only slightly golden on top, adjust the time based on your oven.
Once done, remove them from the oven and let them cool. Before serving, sprinkle with powdered sugar.
Baked sweet ravioli are ready, crumbly, fragrant, and absolutely delicious!
Tips and Notes
You can enrich the filling with chopped chocolate or hazelnut cream. You can replace the amaretti with other types of dry cookies, don’t omit them as they help absorb excess moisture from the ricotta.
If you are preparing multiple baking sheets, keep the ravioli in the refrigerator while waiting to bake, otherwise the shortcrust pastry will warm up and soften too much.
The sweet ravioli remain fresh for several days when stored in a glass or tin container.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
This content contains sponsored affiliate links.
