Italian Special Sweet Fried Ravioli Cookies

Italian Special Sweet Fried Ravioli Cookies

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"Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!"
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1 h servings 133 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
  2. In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
  3. In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
  4. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
  5. Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 18 Ratings

Most helpful positive review

My family had made these when I was young, but lost the recipe. This seems close! We called them "caljunes" or "caljunettis."

Most helpful critical review

My Italian Aunt made these but we called them Cajunitas. The filling was made of chick peas, raisins, figs, almonds, and honey. My Aunt would shred a little chocolate in the filling, but I do...

My family had made these when I was young, but lost the recipe. This seems close! We called them "caljunes" or "caljunettis."

My Nana used to make these during the Christmas and Easter holidays. We used to call them "cecilottala". The only difference in Nana's recipe was that she would use ground chestnuts and honey ...

This recipe came over from Italy. My grandmother used to make these every year at Christmas. She used poppy seeds and figs. We couldn't wait for the chocolate ravioli's. No one had the recipe...

This can be made with all semisweet chocolate. I baked them at 375 for 10 minutes, then rolled them in powdered sugar. The filling is wonderful, the dough isn't too sweet, and the combination ...

This is almost the same recipe my grandmother used. Never saw another recipe using chick peas! I enjoyed the cookies.

Our favorite traditional cookie at christmas! Sprinkled w/ granular sugar. THX

Thank-you so much for this recipe!! My grandmother used to make these, but I never paid attention. I have been searching for this recipe for years and it is like hers, except she added roasted,...

Great dad the baker used to make these in the bakery at Christmas time.He used riccotta cheese and dates or figs for the filling.Try it,you will love this version.

It's a miracle! I've been looking for this recipe for at least 25 years my Mom made these but she never had a complete recipe since it was passed down to her. They would make these also for he...

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