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Date and Ricotta Ravioli Dessert

Source: Pasta - Cooking with Style
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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 5 servings (Total of 20 ravioli)
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
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
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