Raviole emiliane
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Makes: 9 pieces
- Cost: Low
- Note 6 hours of chilling in the refrigerator
PRESENTATION
Emilian ravioli. Ever tried it? Comes into the spotlight every March 19th, when folks in Emilia-Romagna gather to celebrate San Giuseppe, or Saint Joseph’s Day. And you know what? People in Campania fry up Zeppole, and Sicilians whip up Sfinci, but the Emilian ravioli—locally called ‘raviole’—totally steals the show on dessert tables.
These aren’t your typical pasta dishes. Nope, they’re sweet, half-moon pastries, baked rather than fried, filled with this classic Bolognese mustard (mostarda bolognese). Honestly, that filling gives them a tangy kick that’s way way different from other Italian festive desserts. Folks in Bologna and nearby areas have been making these forever, especially in the countryside. It’s like a big deal.
This traditional Emilian ravioli recipe marks the end of winter, welcoming spring with open arms. Enjoying them after a meal, sometimes dipped in a glass of red wine, offers a cozy, almost moist charm. It feels like stepping into an old Italian tradition. Really does.
What sets homemade Emilian ravioli apart from other Italian regional sweets? It’s got this humble, ancient vibe. The dough gets golden and a bit crispy after baking—super tasty—wrapping up the sweet, spiced filling. Totally different from Emilian stuffed pasta like Emilian anolini or Emilian cappelletti, which are savory, usually served in broths. But here, the ravioli shines as the dessert star.
And listen, there’s something fun about their look—like little pillows or half-moon shapes—making them perfect for sharing at big family gatherings or just as a treat with friends. Regional variations exist, but in Emilia, especially around Bologna, these pastries carry loads of local pride.
The authentic Emilian ravioli shows what Emilia-Romagna cuisine is all about: using simple ingredients to create something meaningful. For real. Even now, people keep this tradition alive, filling plates with these tender pastries, savoring the sweet flavor, and remembering the history behind each bite. That’s what makes Emilian ravioli something you’ll always find in this part of Italy when spring rolls in. Offering both a taste of nostalgia and a sweet welcome to the new season. Pretty much.
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INGREDIENTS
- Ingredients for 9 raviole
- Eggs 1.7 oz (47 g) - with yellow yolk (about 1 small at room temperature)
- Sugar ½ cup (100 g)
- Type 00 flour 2 cups (240 g)
- Baking powder 0.65 tsp (3 g) - (about 1 teaspoon)
- Butter 6 tbsp (90 g) - at room temperature
- Whole milk 0.1 cup (35 g) - at room temperature
- Lemon peel 1
- for the filling
- Bolognese mustard 9 tbsp (135 g)
- for coating
- Whole milk to taste
- Sugar to taste
- Alchermes to taste - (optional)
How to prepare Raviole emiliane
To make the raviole, first sift the flour and baking powder through a sieve 1, then pour the powders into the bowl of a stand mixer fitted with a paddle attachment, add the butter 2 cut into pieces, flavor with grated lemon zest 3, and turn on the machine to obtain a sandy mixture,
add the sugar 4, mix again, and then pour in the eggs 5 and milk 6.
Knead again until a uniform mixture is obtained 7, transfer it to a pastry board 8, and work it by hand to form a dough ball 9, cover it with cling film, and let it rest in the refrigerator for at least 6 hours.
After resting time, take the dough ball, knead it quickly by hand, then roll it out with a rolling pin to a thickness of about 3/16-1/4 inch 10. Now cut out circles with a 4-inch diameter scalloped edge cookie cutter 11. Now fill the discs with a tablespoon of mustard placing it in the center 12.
Fold each raviola in half to form a half-moon 13 and press the edges to adhere the ends 14. Brush the surface of the sweets with milk 15
Then sprinkle them with sugar 16 and place them on a baking tray lined with parchment paper 17. Bake in a preheated static oven at 340°F for 20 minutes on the middle shelf. Take the raviole out of the oven and let them cool 18.
Before enjoying them, you can brush all or some with alchermes, brushing only the surface 19 to make them more aromatic and give a pinkish color 20. Your Emilian raviole are ready to be served 21!