Recipe by Justin Sinclair
"These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them."
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1 1/2 teaspoons
grated lemon zest
2 1/2 cups
confectioners' sugar for dusting
Okay. I'm rating this recipe a 5 because anyone who tasted them even without knowing how much work went into them, gave them 5 stars. I made them for an Italian themed espresso and cookie night when some friends from where I lived in Padova, Italy were coming to the states to visit. They definately passed as "Italian" and everyone loved how they tasted. I was frustrated with how long they took to make and the fact that the dough was impossible to work with after being out of the fridge for even 5 minutes. I had to keep popping it in the freezer to make it cold enough to be workable. This added to the time-consuming aspect of the recipe. I am going to try it again for a gallery opening event I'm going to tomorrow night, but this time I'll take the advice of other reviewers and make the cuts after the two sheets are layed on top of one another with the filling already in between. Hopefully this will cut down the time and frustration and not take away from the pleasing taste!
Oh man, this recipe is one of the hardest I have ever made! Rolling the dough was incredibly difficult, forming the cookies even more difficult... wow! I'm not sure this is worth the effort for what you get and that's saying something since I often make cakes that take 3+ hours to make.
I made these as circles and they baked up better looking than they were raw. I used Nutella instead of jam. Next time I'll roll the dough thinner as there seemed a lot more cookie than filling and I didn't get that many cookies from 1 batch.
Way too much work for what you get, but if you have plenty of time to spare, go for it. Used strawberry perserves, and the cookies reminded me of mini Pop Tarts. Tasty, cute, just too much work for me. Advice: When you cut the squares in the dough, cut them with one dough square on top of the other, so all cut squares are evenly matched with a top and bottom piece.
Out of the nine recipes [all five star rated] of Italian favorite cookies I made for my daughter's wedding these went first! Everyone loved them. Please follow the recipe; do not substitute pie filling.
Thank you so much
My family loved these cookies.
I used my own cherry almond preserves. These cookies are just perfect for the Christmas table.
The dough is easier to work with when kept chilled. I made both round and square shapes. If the dough becomes too soft, simply put it in the fridge for a few minutes. I even put the squares (still on the waxed paper) back on a shelf in the fridge while I filled half a sheet.
These are pretty good when you want something kind of light. They're kind of like two butter cookies with some fruit filling between them. Maybe on taste, they were four stars, but because they were so cute I had to give them five stars. They were also really fun to make. I used cherry, raspberry, and peach preserves (Smuckers) I liked the raspberry ones the best because they were the most tart. I think the only thing I will do differently if I make these again is to put more filling in each one. I used just 1/4 teaspoon of filling per square like the recipe said, but I found that I wanted to taste the fruit a little bit more once I actually ate them.
These cookies are excellent. I made 3 batches during the holidays and everyone loved them. I used a round cookie cutter so they looked more like little tarts than ravioli's.
* Percent Daily Values are based on a 2,000 calorie diet.
Ravioli Dolci (Sweet Ravioli)
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 27
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