Fried ravioli filled with walnuts and dates

Fried ravioli filled with walnuts and dates

Ravioli fritti ripieni di noci e datteri

By
From
Rome
Makes
30 biscuits
Photographer
Helen Cathcart

I think it is amazing to take a recipe from just under a thousand years ago, cook it today and really enjoy it as our ancestors did. Originally this recipe was made just with a fig and walnut stuffing, which works well but if you like to experiment, as we do, try dates for natural sweetness, a grating of orange zest or a touch of spice such as cinnamon and pepper. If you use dates you may not need the honey at the end as they will probably be sweet enough. These come from the same period as the Sesame and Honey Biscuits and, like them, would be delicious with coffee or a sweet wine.

Ingredients

Quantity Ingredient
sunflower or groundnut oil, for frying
10 tablespoons honey, for coating the pastries

For the pastry

Quantity Ingredient
200g ‘00’ or plain flour, plus extra for dusting
60ml extra-virgin olive oil
90ml water

For the filling

Quantity Ingredient
150g dried figs or soft dates, stoned
90g walnuts
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest, finely grated

Method

  1. Make the pastry by combining the flour, olive oil and water in a large mixing bowl. Knead until you have a smooth dough, adding a touch more water or flour if needed. Gather up into a ball, cover and chill for 30 minutes. While the dough is resting, finely grind all the filling ingredients together in a food processor.
  2. Roll out the pastry as thinly as possible on a floured work surface, then cut into rounds with an 8 cm cutter. Put 1 teaspoon of the filling on to a round and fold in half to make a semi-circle. If the edges don’t stick together first time, brush on a little water to help. Pinch the edges together and continue making all the ravioli with the remaining dough and filling. Use a fork to make indentations to seal them further.
  3. Fill a large saucepan halfway with oil and heat the oil until a piece of bread sizzles straight away when dropped in it. Fry the pastries, in batches if necessary so you don’t overcrowd the pan, for 3–4 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Warm the honey in a frying pan, if using, and bathe the pastries in it. Lift out with a slotted spoon and serve on a warm platter.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again