Fiadoni (Ravioli Dolci Con le Nocciole)
Sweet Ravioli with Hazelnuts
| Recipe |
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| Dough | Filling | ||||||||||||||||||
| 2 Cups | Flour ( I prefer King Arthur's) | 1 Teaspoon | Vanilla Extract (Do not use imitation) | ||||||||||||||||
| 1 | Large Egg | 1 Teaspoon | Almond Flavoring | ||||||||||||||||
| 6 Tablespoons | Melted Butter (Margarine is ok) | 1 | Freshly Grated Rind of an Orange | ||||||||||||||||
| 1/2 Cup | Superfine Sugar | 4 Ounces | Chopped Hazelnuts | ||||||||||||||||
| 2 Cups | Ricotta (Whole Milk) | ||||||||||||||||||
| 1 | Egg Yolk (Large) | ||||||||||||||||||
| If have to buy the superfine sugar just for this recipe and won't be using it again, substitute confectioners' sugar. | |||||||||||||||||||
| Use of an egg substitute is not recommended. | Preheat oven at 360 degrees. | ||||||||||||||||||
| Preparing the Dough: | |||||||||||||||||||
| 1.) In a baking (Pyrex) bowel add the flour and sugar. Mix thoroughly by hand. Add the butter gradually while mixing. In a mall bowl beat the egg before placing in the baking bowl. Mix the ingredients until | |||||||||||||||||||
| a dough is formed | |||||||||||||||||||
| that does not crumble at the touch. Cover the bowl while you prepare the filling. | |||||||||||||||||||
| For those of you that own a food processor, this process works well in there also. | |||||||||||||||||||
| Preparing the Filling: | |||||||||||||||||||
| 1.) Add ricotta cheese, and sugar and blend with an electric mixer. Add vanilla, almond flavoring, the egg yolk, | |||||||||||||||||||
| orange rind and chopped hazelnuts. Mix thoroughly. | |||||||||||||||||||
| Preparing the Cookies: | |||||||||||||||||||
| 1) Roll out dough with a rolling pin. You may have to use a little flour to prevent the dough from sticking. | |||||||||||||||||||
| With circular cut out tools punch out dough. | |||||||||||||||||||
| Tip: Use two different size cut-out tools. The top layer should be slightly larger the base layer or else you will have | |||||||||||||||||||
| have a hard time sealing the cookie after you added the filling.If you don't have cut-outs you can use lids | |||||||||||||||||||
| Use a teaspoon to add the filling to each base layer of sough | |||||||||||||||||||
| If you have a problem getting the dough to seal, use egg whites left over from the filling as an adhesive. | |||||||||||||||||||
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| Place completed cookies on a lightly greased cookie sheet | |||||||||||||||||||
| Bake for 15 minutes. Remove from oven. After the cookies have cooled, dust them with confectioners' sugar. | |||||||||||||||||||
| RETURN TO CUCINA CON PIETRO | |||||||||||||||||||
