RAVIOLE of SAINT JOSEPH, Bolognese shortcrust pastries, filled with mostarda or apricot jam, plums or sour cherries, sometimes also soaked in alchermes and filled with ricotta, traditional sweets for Father’s Day.
I prepared these Raviole of Saint Joseph thinking of Father’s Day, a recipe that will surely please everyone. Soft on the outside, with a creamy or fruity center, aromatic and indulgent, they are perfect for breakfast, an afternoon snack, or to end a special meal on a sweet note.
If you’re looking for typical sweets for Father’s Day that are quick and easy to make, these raviole are the perfect solution: simple ingredients, a showy result and lots of flavor; they melt in your mouth thanks to their soft shortcrust pastry.
Follow me in the kitchen — today we have Raviole of Saint Joseph.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 2 cups all-purpose flour (the one you usually use)
- 1 egg
- 2/3 cup butter
- 1 teaspoon baking powder
- 1/3 cup sugar
- lemon zest
- jam
Steps
In a bowl work the flour, butter in pieces, sugar, a pinch of salt and lemon zest until you obtain a sandy mixture.
Add the egg and knead quickly until a smooth ball forms, wrap in cling film and let rest 15 minutes in the fridge (you can skip this step if you’re in a hurry).
Roll out the shortcrust pastry with a rolling pin to about 1/8–5/32 inch (3–4 mm) thickness and cut into 12 squares or use a round cutter.
Place a teaspoon of jam in the center of each square (I added a sour cherry), fold into a triangle or half-moon and seal the edges with the tines of a fork.
Bake at 356°F (180°C) for about 15–18 minutes, until golden, let cool and dust with powdered sugar.
Enjoy!
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
RAVIOLE of SAINT JOSEPH
Practical tips for perfect raviole
• Knead the shortcrust pastry without warming it too much: it will stay crumbly and not break.
• Roll the dough thin but not too thin so it holds the filling without breaking.
• Use thick jam or well-drained ricotta to avoid liquids during baking.
• Seal the edges well with a fork and brush lightly with milk or egg for perfect browning.
• If you want raviole soaked with alchermes, do it only after cooling to avoid them falling apart.
For a gourmet touch, dust with powdered sugar and sprinkle some crushed pistachios.
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FAQ RAVIOLE of SAINT JOSEPH
How to prevent the shortcrust pastry from breaking?
Keep the dough cold and don’t overwork it.
What filling to use for Raviole of Saint Joseph?
Creamy ricotta, apricot or sour cherry jam, or mostarda for a stronger flavor.
Can they be prepared in advance?
Yes, 1-2 days in a closed box, but they are best fresh.
