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On the feast day of St. Joseph, Sweet Bolognese raviole were once offered to all and sundry in an original way, i.e. they were hung on bushes to signal the end of winter and the imminent return to work in the fields.

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Apricot raviole

An alternative version to classic raviole made with the traditional filling of Sapore or Bolognese mostarda. These sweet treats have an apricot filling, which is Italy’s best-loved and best-selling variety of jam.

farina

Plain flour

250g
zucchero

Sugar

100g
burro

Butter

100g
uova

Egg

1
latte

Milk

100ml
lievito-per-dolci

Baking powder

5g
limone

Lemon

rind
zucchero-a-velo

Icing sugar

confettura-albicocche

Apricot jam

METHOD

Make the shortcrust pastry by working together the flour, sugar, butter and eggs on a board. Next add the grated lemon rind and baking powder. Work the pastry to a uniform ball and leave to rest in the fridge for around 15/20 minutes.

Roll the pastry out to a thickness of 1/2 cm and cut out discs. Fill them with the apricot jam (or with the typical Sapore preserve of Emilia) and fold them into half-moon shapes, sealing the edges. Arrange the raviole on a baking sheet lined with ovenproof paper and bake at 180° for 15 minutes. Remember to brush the raviole with a little milk before they are cooked.

Leave them to cool before serving, dusted with a little icing sugar if you like.

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