Italian Special Sweet Fried Ravioli Cookies

Italian Special Sweet Fried Ravioli Cookies

17
MARBALET 45

"Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!"

Ingredients

1 h {{adjustedServings}} servings 133 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Editor's 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.
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Reviews

17
  1. 18 Ratings

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My family had made these when I was young, but lost the recipe. This seems close! We called them "caljunes" or "caljunettis."

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 ...

This recipe came over from Italy. My grandmother used to make these every year at Christmas. She used poppy seeds and figs. We couldn't wait for the chocolate ravioli's. No one had the recipe...