RAVIOLI DOLCI (SWEET RAVIOLI)
These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
Provided by Justin Sinclair
Categories World Cuisine Recipes European Italian
Time 10m
Yield 64
Number Of Ingredients 11
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.5 g, Cholesterol 10.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 4.3 g
GLUTEN-FREE RAVIOLI DOLCI (SWEET RAVIOLI)
A bit like a filled shortbread cookie, these buttery-rich biscuits look just like the pasta - but a lot sweeter!
Provided by katii
Categories Dessert
Time 30m
Yield 54 cookies, 54 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, cream together the butter and sugar until smooth.
- Beat in the egg, then stir in the vanilla and and lemon zest.
- Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms.
- Divide dough into halves; roll each portion out between two sheets of waxed paper into a 12 inch square.
- Refrigerate for at least one hour.
- Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares.
- Place about 1/4 teaspoon of the preserves into the center of the first sheet of squares; set aside.
- Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also.
- Poke holes for venting in these squares using a fork.
- Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork.
- Bake for 9 to 11 minutes on greased cookie sheets in a preheated 350* ovedn, or until the edges are lightly browned.
- Dust cookies with confectioners' sugar while they are still slightly warm; or Enjoy!
Nutrition Facts : Calories 66.2, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.7, Sodium 33.2, Carbohydrate 9.9, Fiber 0.3, Sugar 3.4, Protein 0.6
RAVIOLI DOLCI (SWEET RAVIOLI)
1. In a medium sized bowl, cream together the butter and sugar until smooth. Beat in the egg, then mix in the vanilla flavor and almond components and lemon zest. Combine the flour, cooking soda and sodium; mix into the creamed mixture until a smooth dough forms. Separate dough into sections. Roll each portion out between two sheets of waxed paper into a 12 inch square. Chill for at least one hour...contenue..
Provided by imran591
Time 15m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- 1 cup butter, dissolved
- 2/3 cup white sugar
- 1 egg, crushed
- 1 1/2 teaspoons vanilla flavor extract
- 1/4 teaspoon almond extract
RAVIOLI DOLCI
This was my grandmothers Rose's recipe who was Calabraze. She always deep fried them, but we bake them now. Can be done either way.
Provided by andypandy
Categories Dessert
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 20
Steps:
- Making the Filling-- In a saucepan combine-- grapes, pear, apples, zests, and squash.
- Bring to a boil and cover slightly.
- Cook until fruit is breaking down and very soft, adding more water if necessary.
- Press the fruit thru a foley with a coarse blade.
- Place back into pot and cook another 20 minutes.
- Stir, and keep checking as not to scorch.
- Its ready when it coats a wooden spoon.
- Cool.
- This takes a fair amount of time to do on low heat.
- Add the chestnuts, raisins, and pine nuts, and brandy.
- Stir well Otherwards what you made was sort of a mincemeat.
- Pastry-- Combine all dry ingredients and zest.
- Add butter chilled and in cubes.
- Sprinkle with beaten egg, and water combined.
- Combine until you have a pastry dough just forming into a ball.
- This could all be done in a processor if desired.
- Turn onto to board, gather into a loose ball.
- Wrap in saran and chill.
- Roll out the dough on a floured board about 1/8 inch thick.
- or less Use a round 3 inch cutter cut out rounds.
- Fill each with a teaspoon of filling.
- Brush a little beaten egg around inner edges and fold over.
- Crimp, and seal with a fork.
- Re roll dough and continue until all scrapes are used.
- Preheat oven 350 degrees.
- Place on greased cookie sheets.
- Bake 18 minutes until golden.
- Cool on rack.
- Dust with confectioners sugar.
Nutrition Facts : Calories 172.6, Fat 6.8, SaturatedFat 2.8, Cholesterol 21.2, Sodium 10.6, Carbohydrate 26, Fiber 1.2, Sugar 13.4, Protein 2.4
RAVIOLI DOLCI (SWEET RAVIOLI)
These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
Provided by Justin Sinclair
Categories Italian Cookies
Time 10m
Yield 64
Number Of Ingredients 11
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 8.5 g, Cholesterol 10.5 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 4.3 g
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