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Italian Special Sweet Fried Ravioli Cookies

Recipe By: MARBALET   Photo By: Cookies
Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
 
  • Prep: 40 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 1 hour
 
36
 
 
  • 4 (1 ounce) squares semisweet chocolate
    •
  • 1 (1 ounce) square unsweetened chocolate
    •
  • 2 cups shortening for frying
    •
  • 1 cup garbanzo beans, drained and pureed
    •
  • 1 cup white sugar
    •
  • 1 teaspoon ground cinnamon
    •
  • 1/4 cup pureed dates
    •
  • 3/4 cup ground walnuts
    •
  • 3 eggs
    •
  • 1/4 cup melted shortening
    •
  • 2 1/2 cups all-purpose flour
    •
  • 1/4 cup white sugar
    •
  • 1/4 teaspoon salt
    •
  • 1/3 cup confectioners' sugar for dusting
    •
 
  1. Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
  2. In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
  3. In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
  4. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
  5. Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.
NOTE
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Information
 
 
More Reviews (8)
Reviewed By: Yorkbeachbum
My Nana used to make these during the Christmas and Easter holidays. We used to call them "cecilottala". The only difference in Nana's recipe was that she would use ground chestnuts and honey in the paste instead of the walnuts and dates. In fact, I just had some the other day...went to heaven. Thanks so much! Boun Natale e Boun Anno Nuovo!
Reviewed By: Cookies
Our favorite traditional cookie at christmas! Sprinkled w/ granular sugar. THX
Reviewed By: Louise M. Soweski
My grandmother used to make these every year at Christmas. We couldn't wait for the chocolate ravioli's. No one had the recipe and when I found this one and tried it, it brought back wonderful memories of grandma....