Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Yogurt-Cucumber Sauc...
Antipasto Salad Plat...
Cherry Cobbler
Spotlight On
Holiday Recipe Ideas for GE Appliances only at Walmart
Chinet sponsors easy Easy Holiday Appetizer recipes
Pot Roast & more comfort recipes from High Plains Bison
Try Holiday Party Recipes from Pillsbury Crescents
Holiday Almond Recipes: Add almonds to delicious holiday treats.
Home > Recipes > Recipe

Date and Ricotta Ravioli Dessert

   Print Full 
Source: Pasta - Cooking with Style
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
 Total Time:  1 Hour 50 Minutes
 Yield:  Makes 5 servings (Total of 20 ravioli)
RECIPE INGREDIENTS
For Pasta:
2 cups all-purpose flour
1 tablespoon superfine sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
2 tablespoons brandy
For Filling:
1 1/3 cups ricotta cheese
1 egg
5 oz fresh dates, chopped
2/3 cup hazelnuts, chopped
1 tablespoon brandy

2 eggs, beaten, for glazing
Confectioners' sugar
Date and Ricotta Ravioli Dessert Recipe at Cooking.com
DIRECTIONS
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.

Preheat the oven to 350 degrees F.

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

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.)

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.

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.

Serve with coffee. Best used close to the time of making.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Makes 5 servings (Total of 20 ravioli)
Calories: 566
Fat. Total: 20g
Fiber: 5g
Carbohydrates, Total: 73g
Sodium: 144mg
% Cal. from Fat: 32%
Cholesterol: 232mg
Protein: 22g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Try Fine Cooking Magazine for quick, healthy and innovative recipes.