Raviole Bolognesi di San Giuseppe
Crisp Bolognese half-moon shortcrust biscuits filled with tart dark fruit jam, traditionally baked for Saint Joseph's day and coated in sugar.
- Prep
- 35 min
- Cook
- 18 min
- Total
- 53 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Baking sheet
- •Parchment paper
- •Rolling pin
- •8cm round pastry cutter
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 13 g
- carbs
- 56 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 360 kcal
Instructions
- 1
Sift the flour and baking powder into a large bowl, then stir in the caster sugar and fine salt.
- 2
Rub the diced cold butter into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.
- 3
Add the whole egg, egg yolk, and grated lemon zest to the centre.
- 4
Bring the mixture together quickly with your hands into a smooth, pliable dough without overworking it.
- 5
Shape the dough into a flat disc, wrap tightly, and chill in the fridge for thirty minutes.
- 6
Preheat the oven to 180C (160C fan) and line a baking sheet with parchment paper.
- 7
Roll the chilled dough on a lightly floured worktop to a thickness of four millimetres.
- 8
Cut out rounds using an eight-centimetre round cutter, gathering and re-rolling any dough scraps once.
- 9
Place one teaspoon of mostarda bolognese onto the centre of each pastry round.
- 10
Fold the rounds over to create half-moons and press the edges firmly with fork tines to seal.
- 11
Bake on the prepared sheet for fifteen to eighteen minutes until pale golden with lightly browned edges.
- 12
Brush the warm biscuits lightly with Alchermes liqueur and immediately toss them in granulated sugar to coat.
Chef's tips
Do not overfill the pastry rounds, or the fruit filling will bubble out and burn onto the tray. Work quickly when rolling the dough to prevent the butter from softening. If the dough warms up too much during cutting, chill the cut discs for ten minutes before baking.
Ingredient substitutions
- mostarda bolognese → thick, dark plum jam (powidl) or sour cherry conserve
- Alchermes → milk or light sugar syrup for an alcohol-free coating
Storage
Store in an airtight tin at room temperature for up to one week.
Reheating
Enjoy at room temperature; do not reheat as the sugar crust and liqueur finish will melt.
Common mistakes to avoid
- •Using runny table jam instead of dense mostarda bolognese, which leaks and turns the pastry soggy.
- •Over-kneading the dough, resulting in a tough and chewy biscuit instead of a crumbly texture.
- •Failing to seal the edges firmly with fork tines, causing the half-moons to pop open in the oven.
Serving suggestions
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