Date and Ricotta Ravioli Dessert

  • Active Time 20m
  • Total Time 1h 50m

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 ounces fresh dates, chopped
  • 2/3 cup hazelnuts, chopped
  • 1 tablespoon brandy

  • 2 eggs, beaten, for glazing
  • Confectioners' sugar


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 from 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 heaping teaspoonfuls of filling at intervals across its length. Paint between the filling with beaten egg. Cover the sheet with another one and press between the filling with your fingers 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 immediately with coffee.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2788

nutrition information per serving

566 calories; 20g total fat; 232mg cholesterol; 144mg sodium; 73g carbohydrates; 5g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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