My sweet tooth was crying for attention after I helped make savory ravioli, so I thought it would be fun to try a dessert ravioli after making a “real” ravioli. In the ravioli post, I mentioned the need to be patient and keep trying when things in the kitchen do not go as planned. And while I whole-heartedly believe in patience and perseverance, I did not expect to rely on my own advice so soon.
The first batch of sweet raviolis I made were miserable failures. I’m not quite sure what went wrong, but the dough kept tearing, the sweet raviolis looked misshapen (I originally cut them into squares), and they did not brown as expected when baked. I did not want to make this dessert a second time. I was tired and bored and feared I would waste a second batch of ingredients. But I took my own advice – what tough medicine that can be sometimes – and started again.
As you can see, the second batch of sweet raviolis turned out much better. Perhaps I was better accustomed to the very soft dough the second time around, maybe I was in less of a rush, or it could have been something altogether different that escaped my attention. All I know for sure is I’m glad I tried the recipe again.
Recipes for both the ricotta cheese and candied fruit called for in the sweet ravioli filling can be found within the pages of Love & Flour. I’m not sure about the availability of candied fruit for baking at the grocery store; I’ve never had much need to use it, so I’ve never looked for it. I did however recently notice candied fruit pouches in the dried fruit section where I shop, so perhaps that would work as a substitute to candying fruit at home. I opted to use candied orange slices in my sweet ravioli, and the orange flavor was a lovely compliment to the chocolate.
I hope you all enjoyed a weekend of ravioli, and more importantly, I hope you have a lovely week ahead. Enjoy!
- For the dough:
- 2 cups all-purpose flour
- ½ cup butter, diced
- ⅓ cup sugar
- 2 egg
- 1 teaspoon lemon zest
- For the filling:
- ¾ cup ricotta cheese
- ¼ cup sugar
- 1 tablespoon candied fruit
- 1 ounce semi-sweet chocolate, chopped
- confectioners sugar and/or cocoa powder, for sprinkling
- To make the dough, process the flour, butter and sugar in a food processor.
- Add one egg and the lemon zest to the dough and continue to process until a dough forms. The dough should form a ball and pull away from the sides of the food processor.
- Wrap the dough in plastic wrap and refrigerate 30-60 minutes.
- When the dough has chilled, roll it out on a lightly floured work surface to about ¼″ thickness.
- Flour the rim of a glass or round cookie cutter, and cut the dough into circles.
- Make the filling by stirring together the ricotta cheese, sugar, vanilla extract, egg yolk, candied fruit and chocolate.
- Top one dough circle with a tablespoon or so of cheese filling.
- Slightly stretch a second dough circle and place it on top of the cheese.
- Press the tines of a fork into flour, then use the fork to crimp the edges of the top circle onto the bottom circle.
- Place the raviolis on a lightly greased baking sheet and bake at 350 degrees for approximately 15 minutes or until golden.
- Sprinkle with confectioners sugar and/or cocoa powder.
- Best when served warm.