Ravioli Dolci di Puglia

One of my friends on Foodbuzz was looking for ideas on how to use Ficoco, which is fig jam with cocoa. Sugar was expensive so many desserts were made with jams or mosto cotto (grape syrup) to sweeten cakes, cookies etc. Itlians have many jam or fruit filled cookies that ficoco would be perfect for, in fact figs were also used to make mosto cotto.


I have several stuffed cookie recipes that we make and one is “Ravioli Dolci”. This cookie is a recipe from Apuglia. Ravioli Dolci is a fried cookie that does not have a long shelf life, in fact this is best eaten the day they are made.

Ravioli Dolci di Puglia

Recipe Summary
Prep Time: 1 1/4 hours
Cook Time: 1 second per batch, about 3 at a time
Yield: 26 Dozen

Dry Ingredients
8 3/4 cups flour
1 teaspoon sugar

Wet Ingredients
1 cup shortening
4 eggs
1 shot glass of Marsala wine
Warm water, as needed
Canola or peanut oil for frying

8 oz. size bottle of honey or mosto cotto
1 lb. roasted almonds, finely chopped
1/2 lb. chocolate or chocolate chips, chopped
Ground cinnamon, to taste
Ground cloves, to taste

A teaspoon of any variety of jam or Ficoco.

Confectionary sugar

In a pan on medium heat, melt all of the ingredients together, taste for seasoning and place it in the refrigerator.

Put all the dry ingredients together in a bowl or on a board and make a well in the middle. Put in the shortening, wine and if needed a little warm water. Mix until you can form the dough. Knead until the dough is smooth and place in the refrigerator for about 1 hour. You can also mix the dough in a food processor.

If you have a pasta machine, you can roll out the dough to the second to the last level. Or you may roll a thin layer of dough with a rolling pin. With a round cookie cutter, cut circles about 1 1/2 inches in diameter. Place a small amount of jam or of the roasted almond honey mixture with the tip of a teaspoon in the center of each circle. Fold over like a half moon and crimp the edges with a fork.

In a deep pan filled with oil, fry about 3 at a time until they are golden brown. They turn brown very quickly; only about a second per batch.

Allow them to cool and sprinkle confectionary sugar over the top.

~ by Patricia Turo on October 22, 2009.

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