Baked Sweet Ravioli with Ricotta and Chocolate Chips

These delightful sweet ravioli are a perfect treat for Carnival or any festive occasion.

With a creamy ricotta and chocolate chip filling encased in a crunchy pastry shell, these baked desserts are a lighter variation of the classic fried version.

Their golden exterior and creamy interior make them irresistible.

Why Nonna Suggests This Recipe

1. Perfect for Celebrations: A traditional Carnival treat that’s fun to make and share.
2. Lighter Option: Baked instead of fried, making them a guilt-free indulgence.
3. Simple Ingredients: Uses pantry staples with a decadent ricotta and chocolate filling.
4. Versatile: Customize with your choice of flavors, such as citrus zest or other liqueurs.
5. Make-Ahead Dessert: The dough and filling can be prepared ahead, saving time on the day of baking.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Rest Time: 30 minutes
• Total Time: 45 minutes + 30 minutes rest
• Servings: 14 ravioli

Ingredients

For the Shortcrust Pastry:

• 2 eggs
• ½ cup (100 g) brown sugar
• 3 ½ tbsp (50 g) butter, softened (cow or vegetable)
• 1 tbsp (15 ml) marsala (or lemon/orange juice for a nonalcoholic version)
• 3 ¼ cups (400 g) 00 flour, plus extra for dusting
• 1 tsp (5 g) baking powder

For the Filling:

• 1 cup (250 g) ricotta cheese
• ⅓ cup (80 g) chocolate chips
• ¼ cup (30 g) vanilla powdered sugar

For Garnish:

• Powdered sugar, for dusting

Step-by-Step Instructions

1. Prepare the Shortcrust Pastry:

1. In a large bowl, break the eggs and lightly beat them with a fork.
2. Add the brown sugar, marsala (or juice), and softened butter. Mash and mix until well combined.
3. Gradually add the baking powder and flour, mixing until a smooth and non-sticky dough forms. Adjust the flour amount as needed based on the egg size.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

2. Prepare the Filling:

1. In a bowl, combine ricotta cheese, chocolate chips, and vanilla powdered sugar.
2. Mix until smooth and creamy.

3. Form the Ravioli:

1. On a floured surface, roll out the rested pastry dough into a thin sheet.
2. Use a ravioli cutter or a pastry cutter cup to cut out round disks.
3. Place a disk on the ravioli cutter (or work by hand) and add a generous teaspoon of ricotta filling in the center.
4. Lightly wet the edges of the disk with water and fold to seal the ravioli tightly. Press to remove any air pockets.
5. Repeat the process with the remaining dough and filling.

4. Bake the Ravioli:

1. Preheat the oven to 350°F (180°C) for a ventilated oven or 375°F (190°C) for a static oven.
2. Arrange the ravioli on a baking sheet lined with parchment paper.
3. Bake for 20–25 minutes, or until golden brown.
4. Let the ravioli cool slightly, then dust generously with powdered sugar.

Nutritional Facts (Per Ravioli)

Tips by Nonna

1. Perfect Seal: Ensure the edges are tightly sealed to prevent the filling from leaking during baking.
2. Alternative Fillings: Add lemon or orange zest for a citrusy twist, or replace chocolate chips with candied fruit.
3. Serving Suggestion: Enjoy warm or at room temperature with a cup of coffee or tea.
4. Storage: Store in an airtight container for up to 3 days. Reheat slightly in the oven to restore crispiness.
5. Make-Ahead Option: Prepare and refrigerate the ravioli unbaked; bake fresh before serving.

Ricotta & Chocolate Sweet Ravioli

These delightful sweet ravioli are a perfect treat for Carnival or any festive occasion. With a creamy ricotta and chocolate chip filling encased in a crunchy pastry shell, these baked desserts are a lighter variation of the classic fried version. Their golden exterior and creamy interior make them irresistible.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Italian

Servings 14 Ravioli

Notes

Ingredients

For the Shortcrust Pastry:

• 2 eggs
• ½ cup (100 g) brown sugar
• 3 ½ tbsp (50 g) butter, softened (cow or vegetable)
• 1 tbsp (15 ml) marsala (or lemon/orange juice for a nonalcoholic version)
• 3 ¼ cups (400 g) 00 flour, plus extra for dusting
• 1 tsp (5 g) baking powder

For the Filling:

• 1 cup (250 g) ricotta cheese
• ⅓ cup (80 g) chocolate chips
• ¼ cup (30 g) vanilla powdered sugar

For Garnish:

• Powdered sugar, for dusting

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Step-by-Step Instructions

1. Prepare the Shortcrust Pastry:

1. In a large bowl, break the eggs and lightly beat them with a fork.
2. Add the brown sugar, marsala (or juice), and softened butter. Mash and mix until well combined.
3. Gradually add the baking powder and flour, mixing until a smooth and non-sticky dough forms. Adjust the flour amount as needed based on the egg size.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

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2. Prepare the Filling:

1. In a bowl, combine ricotta cheese, chocolate chips, and vanilla powdered sugar.
2. Mix until smooth and creamy.

---

3. Form the Ravioli:

1. On a floured surface, roll out the rested pastry dough into a thin sheet.
2. Use a ravioli cutter or a pastry cutter cup to cut out round disks.
3. Place a disk on the ravioli cutter (or work by hand) and add a generous teaspoon of ricotta filling in the center.
4. Lightly wet the edges of the disk with water and fold to seal the ravioli tightly. Press to remove any air pockets.
5. Repeat the process with the remaining dough and filling.

---

4. Bake the Ravioli:

1. Preheat the oven to 350°F (180°C) for a ventilated oven or 375°F (190°C) for a static oven.
2. Arrange the ravioli on a baking sheet lined with parchment paper.
3. Bake for 20–25 minutes, or until golden brown.
4. Let the ravioli cool slightly, then dust generously with powdered sugar.

Keyword sweet ravioli,