PISTACHIO RAVIOLI, shortbread cookies filled, easy and quick, simple sweets for breakfast or a snack to make in a short time, great with tea.
Simple and good the sweet pistachio ravioli are perfect for a snack, they were much appreciated by the little one of the house and her friends, a rich and delicious shortbread without baking powder.
The recipe for the pistachio ravioli is very simple, the dough can be made either by hand or with a robot of course, the quantity is minimal but to make more it might be convenient to use a robot.
If you don’t like pistachio paste, you can always use Nutella or
jam, the shortbread without the addition of baking powder remains more crumbly and definitely better for my taste.
But if you prefer, add baking powder for a softer or fluffier shortbread, but the classic shortbread is made without baking powder.
Follow me in the kitchen today there are pistachio ravioli!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Energy 479.72 (Kcal)
- Carbohydrates 64.12 (g) of which sugars 22.18 (g)
- Proteins 9.27 (g)
- Fat 22.18 (g) of which saturated 13.80 (g)of which unsaturated 8.02 (g)
- Fibers 1.32 (g)
- Sodium 186.11 (mg)
Indicative values for a portion of 100 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
- 1 1/4 cups all-purpose flour
- 1/4 cup butter
- 1 egg
- 1/4 cup sugar
- 1 pinch salt
Preparation
Pour the flour into a mixer or a food processor with the K hook
Add the sugar, salt, butter, and egg, knead everything, if needed, add a little milk or more butter.
The shortbread should be workable anyway, then wrap it in plastic wrap and keep it in the fridge for 30 minutes, if you have time leave it overnight.
After the time has passed, take the shortbread and roll it out on the floured surface, cut out discs with a cutter or a glass as I did (2 3/4 in)
Fill in the center with Nutella and close with a shortbread disc or fold in half-moon, as you prefer.
Place the cookies on the baking sheet lined with parchment paper and bake in a hot oven at 356°F for 15 minutes.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Arte in Cucina suggests
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