The recipe is very simple: you don’t need any special pastry tools, just our trusty friend the rolling pin, a glass and a fork. Got them? All right, let’s get started!
Sweet fig ravioli: the recipe
Ingredients
1 1/4 cup ricotta, 2 1/2 cup flour, 2 sticks butter, 1 tbsp. baking powder, fresh figs or fig jam, salt
Instructions
Soften the butter at room temperature and mix it with the ricotta and a pinch of salt. Knead it together with the flour and baking powder to form a ball of dough; cover with plastic wrap and let it rest in the refrigerator for at least 30 minutes. Roll out the dough into a sheet using a rolling pin. Use a round cookie cutter or a glass (about 4 inches in diameter) to form circles, then take a teaspoon of fig jam (or you can use cleaned fresh figs if you have them) and place it in the center of each circle. Wet the edges with water or egg whites and fold the ravioli into a half-moon shape, using a fork to press down gently on the edges so they don’t open while baking. You should get about 20 ravioli. Preheat the oven and bake at 400°F for 20 minutes.
No tricks, no secrets, no sugar
While reading the recipe, you may have wondered, “Where’s the sugar?”. The secret is that there isn’t any. No, we didn’t just wave a magic wand and make the sugar disappear: in this dessert, the sweetness comes from the jam and the fruit itself.
Variations
This recipe is fantastic year round, especially if you make a lot of jam. You can use any other flavored jam, preferably homemade as it contains less sugar, remains firmer, and is less likely to leak out of the ravioli while baking. If you have jam in your pantry that’s a bit too watery, you can thicken it up by adding in some crumbled cookies, like amaretti, or some chopped dried fruit. Or for those with a sweet tooth, you can use a delicious hazelnut spread or even a piece of chocolate that will melt when baked for a truly irresistible result.