Emilian Raviole

Emilian raviole, also known as “Bolognese raviole,” are a typical dessert usually prepared for the feast of Saint Joseph. Here is how to make them.

Ingredients

• 300 g of flour
• 150 g of sugar
• 2 eggs
• 50 g of butter
• 1 lemon (grated zest)
• 1 sachet of baking powder for sweets
• Bolognese mustard jam or another jam to taste
• Oil for frying
• Powdered sugar for garnishing

Preparation

1. In a bowl, mix the flour with the baking powder for sweets.
2. Create a well in the center and add sugar, eggs, melted butter, and grated lemon zest.
3. Knead everything until you have a smooth and homogeneous mixture. If the dough is sticky, you can add a little more flour until you reach the desired consistency.
4. Roll out the dough on a lightly floured surface to a thickness of about half a centimeter.
5. With a round cutter or a glass, cut out discs.
6. Place a teaspoon of jam in the center of half of the discs, then cover each with another disc of dough, sealing the edges by pressing with your fingers or with the tines of a fork.
7. Heat plenty of oil in a pan and fry the raviole until they are golden on both sides.
8. Drain them on paper towels to remove excess oil.
9. Finally, sprinkle the raviole with powdered sugar before serving.

Curiosity

Emilian raviole should not be confused with ravioli, which are a savory stuffed pasta. Their origin is quite ancient, and it seems that they were already appreciated at the court of the Este family. They are simple sweets but rich in history, perfect for a traditional snack or to celebrate the Italian Father’s Day according to Emilian tradition.