Chocolate and Mascarpone Raviole

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.

In Italian here

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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

2 eggs

For the filling

Chocolate spread

50 g mascarpone cheese

Melted butter for the glaze and powdered sugar for the finishing

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Directions

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.

Enjoy!

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Published by

mybookishkitchen

Hi! I am Anna, I am from Florence (Italy) but I currently live in Turkey, before I have lived in other countries, Ireland, Russia and Sweden. I am not a professional cook, nor a photographer, but I have a kitchen with a view on the Bosphorus (in the profile photo) and rooms full with books. Welcome in my Bookish Kitchen!

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