How to make Sweet Baked Ravioli

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Sweet baked ravioli is a typical Italian dessert, particularly from Emilia Romagna.

It’s a quick and easy recipe with short pastry dough filled with plum jam.

This traditional recipe has probably a thousand variations passed from family to family. They are usually made during the Christmas or Carnival season, but I make them all year round because they are so delicious!

A Delightful Tradition

These sweet baked ravioli are wonderful dunked in big cups of milk or tea in the morning, but they’re also great for snacking.

I guarantee that sweet baked ravioli is a fragrant treat, and one piece just leads to another. It’s one of those desserts that I love; it reminds me of my childhood when I used to enjoy them during visits to my Aunt Ada, who is no longer with us. The recipe I’m sharing with you is her very own, and you’ll feel how good they are!

Versatile Jam Choices

Traditionally, plum jam (like my aunt’s) or black cherry jam is used for these sweet baked ravioli, but peach or apricot jam can also be used. The only caution I would suggest is to choose a nice firm jam so that it does not run during the closing of the sweet ravioli and while baking.

Customize Your Ravioli

You can make your sweet baked ravioli once you have rolled out the shortcrust pastry nice and cold from the refrigerator, using the classic dedicated mold or even a regular pasta cup or the shape you prefer. The size of your mold will depend on the number of sweet baked ravioli you make.

Here are some sweets for the holiday’s recipe ideas:

But now let’s see how to prepare sweet baked ravioliMamma mia che buoni!

Sweet Baked Ravioli

Recipe Difficulty Level: easy

  • 500 g (4⅔ cups) 00 flour
  • 200 g (1 cup) of sugar
  • 3 eggs (2 whole + 1 yolk)
  • 100 g (¾ stick plus 1 tbsp) butter (soft or melted)
  • 10 g (1 tbsp) of baking powder
  • Grated zest of 1 lemon (optional)
  • A little milk (in case the dough is too stiff)
  • Plum jam for the filling
  • Sugar grains
  • egg white to grease the surface

PS: For leavened, cakes and sweets, I recommend using a scale that measures grams and oz so that you can measure the ingredients accurately and get a great result. You can purchase the scale by clicking directly here.

1. Place flour in a large bowl and make a hole in the center.

2. Put all the ingredients into the hole: eggs, butter, sugar, baking powder.

3. Mix everything well, first with a fork, then knead with your hands.

4. Form it into a ball and let the dough rest, wrapped in plastic food wrap, for 30 minutes at room temperature or in the refrigerator (if you make it in summer).

5. Roll out the shortcrust pastry with a rolling pin (with baking paper and a dusting of flour) until it is 4-5 millimeters thick; cut out circles about 10 cm in diameter. You can use a cup or saucer.

6. Place the plum jam in the center of each circle, fold it in half, seal the edges, and brush the surface with the remaining egg white.

7. Sprinkle the surface with granulated sugar.

8. Bake in a preheated oven at 185°C (365 F°) for about 20 minutes, until golden brown.

Enjoy the Sweetness! Buon appetito!

Storage:

Baked tortellini can be stored at room temperature and sealed in an airtight tin or glass container or paper bag for 6-7 days, but they are so good they will disappear much sooner!

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