Ravioli Dolci

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“This was my grandmothers Rose's recipe who was Calabraze. She always deep fried them, but we bake them now. Can be done either way.”
3hrs 20mins

Ingredients Nutrition


  1. Making the Filling-- In a saucepan combine-- grapes, pear, apples, zests, and squash.
  2. Bring to a boil and cover slightly.
  3. Cook until fruit is breaking down and very soft, adding more water if necessary.
  4. Press the fruit thru a foley with a coarse blade.
  5. Place back into pot and cook another 20 minutes.
  6. Stir, and keep checking as not to scorch.
  7. Its ready when it coats a wooden spoon.
  8. Cool.
  9. This takes a fair amount of time to do on low heat.
  10. Add the chestnuts, raisins, and pine nuts, and brandy.
  11. Stir well Otherwards what you made was sort of a mincemeat.
  12. Pastry-- Combine all dry ingredients and zest.
  13. Add butter chilled and in cubes.
  14. Sprinkle with beaten egg, and water combined.
  15. Combine until you have a pastry dough just forming into a ball.
  16. This could all be done in a processor if desired.
  17. Turn onto to board, gather into a loose ball.
  18. Wrap in saran and chill.
  19. Roll out the dough on a floured board about 1/8 inch thick.
  20. or less Use a round 3 inch cutter cut out rounds.
  21. Fill each with a teaspoon of filling.
  22. Brush a little beaten egg around inner edges and fold over.
  23. Crimp, and seal with a fork.
  24. Re roll dough and continue until all scrapes are used.
  25. Preheat oven 350 degrees.
  26. Place on greased cookie sheets.
  27. Bake 18 minutes until golden.
  28. Cool on rack.
  29. Dust with confectioners sugar.

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