Those chocolate and mascarpone raviole inspired to the original recipe in the sisters Simili’s book “Pane e Roba Dolce” are crounchy outside with a creamy filling that melt in your mouth, making the perfect treat for winter week-ends.
For the dough
½ kg white flour
200 g softened butter
160 g sugar
25 g milk
5 g honey
½ teaspoon of salt
12 g rising powder
For the filling
50 g mascarpone cheese
Melted butter for the glaze and powdered sugar for the finishing
Form the flour, granulated sugar into a volcano-shaped mound, put the butter, eggs, milk and honey into the crater of the volcano and use a spatula to gently mix the ingredients into a dough. Knead it gently until smooth and supple, finally add the rising powder.
Roll the dough out into a thin sheet and then cut out 10 cm diameter circles. (
Spread the chocolate cream of each of your dough rounds, then place a teaspoon of mascarpone in the centre.
Fold each circle in half over the filling to form a half-moon shape, making sure that the edges line up, and press firmly with your fingers along the edges to seal.
Brush each raviola with the butter.
Bake at 180 C. until golden brown, about 30 minutes, then lightly dust with the powdered sugar. Serve at room temperature.