Raviole Bolognese Cookies With Filling Surprise: A Tasty Treat With History
Originating in Bologna, Raviole Bolognese cookies are a traditional treat filled with Mostarda, Nutella or custard. Learn their rich history.
Discover the delightful world of Raviole Bolognese cookies, a traditional Italian treat with a rich history and surprising filling. These simple yet elegant pastries originated as a humble peasant dish in Bologna, traditionally prepared on March 19th to celebrate the Feast of Saint Joseph. Today, you’ll find these oversized shortbread cookies filled with Bolognese mostarda, jam, Nutella, or custard cream, every day and in every bakery and pastry shop throughout Bologna. As you explore this recipe, you’ll uncover the secrets behind these beloved cookies and learn how to create an authentic taste of Italian culinary heritage in your own kitchen.
The History and Origins of Raviole Bolognese Cookies
A Rustic Treat with Deep Roots
Raviole Bolognese Cookies, also known as Raviole Bolognesi, have a rich history deeply intertwined with the agricultural traditions of Bologna, Italy. These simple yet delightful pastries originated as a humble farmer’s treat, traditionally prepared on March 19th to celebrate the Feast of Saint Joseph. This date held special significance, marking the end of winter and the resumption of fieldwork, promising increased income for farming families.
From Fields to Festivity
The tradition of making these filled Bolognese cookies evolved into a communal celebration. Families would prepare these cookies and hang them on hedges along the roads, offering them to passersby. This generous custom symbolized the sharing of prosperity and the welcoming of a new agricultural season.
Evolution into a Year-Round Delight
While originally tied to a specific date, Bolognese cookies have transcended their seasonal roots. Today, you’ll find these treats available year-round in bakeries and pastry shops throughout Bologna. The versatility of Raviole Bolognesi has contributed to their enduring popularity, with various fillings now complementing the traditional Mostarda Bolognese. From jam to Nutella and pastry cream, these cookies have adapted to modern tastes while maintaining their cultural significance.
Raviole Bolognesi Video Recipe
Ingredients You’ll Need to Make These Bolognese Cookies
To create authentic Raviole Bolognesi, you’ll need a combination of pantry staples and a few special ingredients. These Bolognese cookies are known for their delicate texture and unique filling, making them a beloved treat in Bologna and beyond.
The Cookie Dough Base
The foundation of these Raviole Bolognese Cookies is a rich, buttery dough. You’ll need:
- 250 g sugar (1¼ cups)
- 250 g butter, softened at room temperature (2 sticks plus 1 tbsp)
- A pinch of salt
- 50 g ricotta cheese (3 tbsp plus 1 tsp)
- 1 sachet of baking powder
- 2 eggs
- 500 g all-purpose flour, sifted (4 cups plus 2 tbsp)
- 3-4 tablespoons milk
- Bolognese Mostarda
- Nutella
- Granulated sugar
- Powdered sugar
- Rainbow sprinkles for cake decorations
- Alchermes
The addition of ricotta cheese is a secret ingredient that sets these cookies apart, making them exceptionally tender and melt-in-your-mouth delicious.
The Signature Filling
While variations exist, the traditional filling for Raviole Bolognesi is:
- 1 jar of Bolognese Mostarda
This fruit preserve is what gives these cookies their distinct flavor. If you can’t find Mostarda Bolognese in stores near your home, you can prepare the Homemade Bolognese Mostarda following this recipe. Or you can substitute it with jam, though purists might disapprove. Alternatively, you could use pastry cream or Nutella for a modern twist.
Step-by-Step Instructions for Making Perfect Raviole Bolognesi
Prepare the Dough
In a mixing bowl, combine sugar, butter, salt, ricotta, and baking powder (1). Add the eggs and mix, then add the sifted flour, and knead the ingredients together until well combined. If desired, you may transfer the pasta dough onto a work surface for further kneading until it becomes uniform and smooth. The consistency should be similar to a classic pie dough. If the dough seems dry, add more ricotta. If too soft, add a tablespoon of flour.
Return the dough to the bowl, cover it with plastic wrap and allow it to rest in the refrigerator for one hour.
Form and Fill the Cookies
On a floured surface, roll the dough to a thickness of 2-3 mm (2). Use an 8 cm(about 3 inch) cookie cutter to cut disks from the dough (3). Place a teaspoon of Mostarda in the center of each disk (or Nutella, jam, pastry cream) (4). Brush the edges with a little milk to better seal them and fold the dough over to create a half-moon shape, sealing the edges firmly.
To ensure your Bolognese cookies are perfectly filled:
- Leave a 1.5 cm or 1/2 inch border around the edges for sealing
- Gently press the edges together, being careful not to overfill
- Use a fork to crimp the edges, sealing in the delicious surprise inside
Bake
Arrange your Raviole Bolognesi on a baking sheet lined with parchment paper. Brush with a little milk and sprinkle with granulated sugar (5) or rainbow sprinkles. Bake in a preheated oven at 175 °C (350 °F) for about 15 minutes, or until golden brown. Allow to cool before serving these delightful Raviole Bolognese cookies.
For pink Raviole cookies, soak some cooled Raviole Bolognese in alchermes liqueur for a few seconds on each side and roll in granulated sugar (6). Allow to dry and serve.
Serving Suggestions
When it’s time to serve your Raviole Bolognese cookies, consider pairing them with a hot beverage like espresso or cappuccino for an authentic Italian experience. These treats are perfect for afternoon tea or as a sweet ending to a meal. For a more indulgent presentation, dust them lightly with powdered sugar just before serving to add an extra touch of sweetness and visual appeal.
The Raviole Cookies are ready to serve for breakfast, snacks or gift in beautiful packages. The surprise filling of mostarda bolognese provides a unique flavor that sets these treats apart from ordinary cookies.
Tips for Filling Your Bolognese Cookies with Mostarda or Nutella
Exploring Alternative Fillings
While traditional Raviole Bolognesi are filled with mostarda bolognese, don’t be afraid to experiment with other fillings. Modern versions often include Nutella, pastry cream, or various fruit jams.
If you use jam or preserves, ensure they are thick enough to prevent leakage during baking. You may then need to reduce it on the stovetop for 15–30 minutes to achieve the ideal texture.
Nutella or custard makes for a crowd-pleasing alternative, especially for children. When using Nutella, chill it slightly before filling to prevent it from becoming too runny during baking.
Storing Your Freshly Baked Raviole Bolognesi
Raviole Bolognesi can be kept fresh for 2 to 3 weeks when stored properly. The key is to place them in an airtight glass jar or container and keep them in a cool, dry place away from moisture. This method preserves the crispness of the pastry and prevents the filling from spoiling.
Raviole Bolognese Cookies With Filling Surprise: A Tasty Treat With History
Ingredients
- 250 g sugar
- 250 g butter softened at room temperature
- A pinch of salt
- 50 g ricotta cheese
- 1 sachet of baking powder
- 2 eggs
- 500 g all-purpose flour sifted
- 3-4 tablespoons milk
- Bolognese Mostarda
- Nutella
To Garnish
- Granulated sugar
- Powdered sugar
- Rainbow sprinkles for cake decorations
- Alchermes
Instructions
- In a mixing bowl, combine sugar, butter, salt, ricotta, and baking powder.
- Add the eggs and mix, then add the sifted flour, and knead the ingredients together until well combined. If desired, you may transfer the pasta dough onto a work surface for further kneading until it becomes uniform and smooth. The consistency should be similar to a classic pie dough. If the dough seems dry, add more ricotta. If too soft, add a tablespoon of flour.
- Return the dough to the bowl, cover it with plastic wrap, and allow it to rest in the refrigerator for 1 hour.
- Preheat your oven to 175 °C and line a baking sheet lined with parchment paper.
- On a floured surface, roll the dough to a thickness of 2-3 mm.
- Use an 8 cm cookie cutter, or an 8 cm diameter glass, to cut disks from the dough.
- Place a teaspoon of Mostarda in the center of each disk (or Nutella, jam, pastry cream).
- Brush the edges with a little milk to better seal them and fold the dough over to create a half-moon shape, sealing the edges firmly. To ensure your Bolognese cookies are perfectly filled, leave a 1.5 cm or 1/2 inch border around the edges for sealing and gently press the edges together, being careful not to overfill.
- Arrange your Raviole Bolognesi on the baking sheet.
- Brush with a little milk and sprinkle with granulated sugar or rainbow sprinkles.
- Bake for about 15 minutes, or until golden brown.
- Allow to cool before garnish as desired: powdered sugar, rainbow sprinkles or alchermes liqueur (by soaking some cooled Raviole Bolognese in Alchermes liqueur for a few seconds on each side and roll in granulated sugar)
- Serve these delightful Raviole Bolognese cookies.
