INGREDIENTS

INSTRUCTIONS

4
Here is the recipe for Ravioli Dolci. It is from Biba Caggiano's
Trattoria Cooking:  Emilia-Romagna is known throughout the world for
its delicious stuffed  pasta. This is a region that stuffs not only
pasta, but deserts. Zia  Rina, the oldest aunt I have left in Bologna,
is a sprightly,  ninety-three-year-old, seemingly feeble woman who
still makes an  occasional batch of tortellini by hand and, at
Christmastime, she  stills rolls out the dough for ravioli dolci, which
she stuffs with  good, thick plum jam.  These delicious ravioli (or
raviole as they are called in Bologna)  can also be stuffed with a
variety of other ingredients such as the  ones I had at Trattoria Lo
Sterlino in bologna, which were filled  with ricota mixed with chopped
amarene, imported cherries in heavy  syrup.  (NOTE: Amarene or amarena
are wild Italian cherries in heavy syrup  that are imported from Italy.
These delicious large black cherries  are quite popular in Northern
Italy and are often served over ice  cream or incorporated into
desserts. They are available in specialty  Italian markets and gourmet
stores.)  Prepare the pastry dough, in a medium sized bowl or food
processor  fitted with the metal blade, mix the flour with the butter
until  crumbly. Add the egg, sugar, and wine and mix, pulsing the
machine on  and off, until the dough is loosely gathered around the
blade or  until it sticks together and can be assembled easily into a
ball.  Wrap it in plastic wrap and refridgerate for a few hours.  In a
medium sized bowl combine the ricotta with the sugar and lemon  zest.
Fold in the amerene. refrigerate until ready to use. Preheat  the oven
to 350    degrees F.  Line a cookie sheet with aluminum foil or
parchment paper. On a  lightly floured wooden board or other surface,
roll out the dough to  pie-dough thickness. With a large glass or round
cookie cutter, cut  the dough into 3-4 inch circles. Put about 1
teaspoon of filling in  the center of each circle of dough. Fold each
circle in half over the  filling, and press the edges of the dough
firmly to seal. Line the  raviolion the cookie sheet and bake until
golden, 15 or 20 minutes.  Serve the ravioli warm or at room
temperature, sprinkled with  confectioners' sugar.  Makes approximately
25 or 30 ravioli; 10 to 12 servings  TIPS: make sure to completely seal
the ravioli or some of the filling  might leak out during baking.
filling the ravioli will be much faster if you use a pastry bag.  I'd
like to try serving these on top of a fruit puree of some kind or
maybe on top of some Zabaione  Posted to FOODWINE Digest 30 Dec 96
From:    Duncan <duncan@VIANET.ON.CA>  Date:    Mon, 30 Dec 1996
20:15:11 -0500

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Nutrition (calculated from recipe ingredients)
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Calories: 2576
Calories From Fat: 1069
Total Fat: 121.6g
Cholesterol: 517.7mg
Sodium: 444.2mg
Potassium: 729.7mg
Carbohydrates: 306.7g
Fiber: 7.4g
Sugar: 101.9g
Protein: 65.4g