Bolognese or San Giuseppe Ravioli

Name: Raviole Bolognesi o di San Giuseppe
Cook time: 20 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 200 g di farina; 100 g di zucchero; 1 uovo intero; 100 g di burro marmellata mostarda bolognese sale

Raviole Bolognesi o di San Giuseppe

Sweet ravioli of shortcrust pastry, stuffed with jam and baked until golden brown.

4 servings

Easy

Emilia Romagna

EasyEmilia Romagna

Bolognese or San Giuseppe ravioli are stuffed sweets with a shape of mezzaluna, prepared with a shortcrust pastry simple and a filling of jamThe region indicated for this recipe is Emilia-Romagna. The texture comes from the balance between the crumbly shell and the soft, sweet center, while baking in the oven makes the surface delicately golden without weighing down the dessert. jam offers a fruity note that contrasts pleasantly with the shortcrust pastry; alternatively, the filling can be made with an egg cream or a pastry creamThe size of the discs can vary, according to custom, between 6 and 8 centimetres (3.15 in), keeping the thickness of the pastry around 4 millimetres to obtain a balanced closure and uniform cooking.alchermes and sugar, added to taste on the still warm ravioli, complete the aroma and sweetness.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the shortcrust pastry

Pour the flour and sugar into a bowl, add the egg, butter, and a pinch of salt. Knead until smooth. a mixture smooth and compact, without visible streaks of butter. Work the dough just enough to combine the ingredients and obtain a shortcrust pastry uniform, suitable for spreading.

Roll out the dough

Transfer the shortcrust pastry on the work surface and roll it out with the rolling pin Roll out the dough until it's about 4 millimeters thick. Keep the dough even, so it cooks evenly and the ravioli have a crumbly texture without being too fragile.

Get the discs

Cut round discs from the pastry with a diameter of 6-8 centimeters (3.15 inches). Choose the size based on your desired consistency, but keep them uniform in size so that all the ravioli cook at the same time. Reuse any scraps to form a sheet of pastry of the same thickness again.

Stuff the discs

Place a spoonful of the mixture in the center of each disc. jam, choosing your favorite flavor. Keep the filling gathered in the center and leave the edge free, so it will be possible to close the pastry without the filling leaking out. Alternatively, you can use an egg cream or a pastry cream.

Close the ravioli

Fold each disc in half to form a mezzaluna and join the edges, pressing carefully. Seal the edge completely, without crushing the filling, making sure there are no gaps along the seam. A uniform seal helps the pastry maintain its shape during cooking.

Arrange on the baking sheet

Arrange the ravioli on a baking sheet, leaving a small space between each cake. Arrange them with the seal tightly closed and check the edges again before baking. baking sheet It must accommodate the ravioli in a single layer, without overlapping.

Bake in the oven

20 min

Bake it baking sheet in preheated oven at 170-180°C (356°F) and cook for about 20 minutes. Check the surface: the ravioli should be cooked and turn a light golden color, without darkening too much. Once done, remove the baking sheet and leave the ravioli still warm for finishing.

Complete with sugar

If desired, brush the still hot ravioli with thealchermes and then sprinkle them with sugar. Proceed delicately so as not to damage the crumbly surface. Serve them after finishing, when the scent of thealchermes and the sweetness of the sugar complete the filling of jam.

Chef's Tips

Lay it out shortcrust pastry to 4 mm and carefully seal the edges after inserting the jam, so the filling stays in the center during cooking.