Ingredients Jump to Instructions ↓

  1. For Pasta:

  2. 2 cups all-purpose flour

  3. 1 tablespoon superfine sugar

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground nutmeg

  6. 2 eggs

  7. 2 tablespoons brandy

  8. For Filling:

  9. 1 1/3 cups ricotta cheese

  10. 1 egg

  11. 5 oz fresh dates , chopped

  12. 2/3 cup hazelnuts , chopped

  13. 1 tablespoon brandy

  14. 2 eggs , beaten, for glazing

  15. Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Place the dry pasta ingredients in a food processor. Process briefly. Add the eggs and the brandy and process until the mixture forms a ball. Remove the food processor, wrap in plastic wrap and allow to rest for 1 hour.

  2. Preheat the oven to 350 degrees F.

  3. FOR FILLING: Combine all the ingredients in a bowl and mix thoroughly.

  4. Divide the dough into quarters and roll out each piece into a very thin sheet. (This can be done by hand or in a pasta machine.)

  5. Lay out one pasta sheet and place heaped teaspoonfuls of filling at intervals across its length. Paint between the filling with beaten egg. Cover this sheet with another one and press between the filling with your finger to seal the sheets together. Use a round ravioli cutter to cut into ravioli. Repeat the procedure with the remaining pasta and filling.

  6. Paint the ravioli with beaten egg and place on a greased baking sheet. Bake for about 30 minutes, or until golden. Remove from the oven, cool, and dust with confectioners' sugar.

  7. Serve with coffee. Best used close to the time of making.


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