Ravioli Dolce
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Vincent’s parents came to Ellis Island in 1936 from Sepino, a small Italian village located in the Province of Campobasso in the Molise region of Italy. The following is one treasured recipe from his mom’s collection, which is a favorite during the wintertime.
Ravioli Dolce
Dough
1 ¾ cups unbleached flour
2 tbsp. water
2 tbsp. dry white wine
1 tbsp. olive oil
2 egg yolks
- Mix all together, forming a ball and place under a covered bowl for ½ hour.
- Then roll out thin and using a round cutter cut out circular discs.
Filling
8 chestnuts, boiled and peeled
¼ cup almonds
2 tbsp. honey
1 square melted, unsweetened chocolate
1 tbsp. each grated lemon rind and orange rind
2 tbsp. candied citron
½ tsp. each: nutmeg, cinnamon, vanilla
- Mix thoroughly in food processor.
- Fill the center of the circular disc with a full teaspoon of filling mixture.
- Fold side to other side in a half-moon shape and press sides together to seal.
- Fry in very hot oil, drain on towels.
- After cooling sprinkle with confectioners’’ sugar.
Enjoy!
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