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.