Once again I close my eyes and I am in my Grandma’s kitchen, I can smell the Raviole coming from the oven. This is not a kind of pasta (Ravioli), it’s a beautiful sweet pastry filled with your favourite jam (in Bologna we fill them with Mostarda Bolognese). My Grandma used to bake a different variety in size, filling, topping, they were never missing from the table, especially in winter.
- Make the pastry: sift the flour and mix it with the butter making sure the whole mix has a crumbly consistency. Pour the mix on a wooden board and make a hole in the centre where you are going to add sugar, eggs and salt. Mix well with your hands until the dough is nice and smooth.
- With a rolling pin roll the dough to a 4mm thickness and cut it into discs.
- Spoon the jam into the discs and fold the edges pushing with your fingers, giving a “half moon” shape
- Bake in the oven at 175 degrees for 12-14 minutes or until golden brown.
- Let them cool down, brush them with Alchermes and sprinkle with Demerara sugar before serving.