Ravioli Dolci (Sweet Ravioli)

Ravioli Dolci (Sweet Ravioli)

Justin Sinclair 0

"These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them."

Ingredients 10 m {{adjustedServings}} servings 63 cals

Serving size has been adjusted!

Original recipe yields 64 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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  1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.
  2. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.
  4. Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.
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Sweet Potato Cheesecake

This dessert tastes like a combination of cheesecake and sweet potato pie.

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Reviews 32

  1. 37 Ratings


I made these as circles and they baked up better looking than they were raw. I used Nutella instead of jam. Next time I'll roll the dough thinner as there seemed a lot more cookie than filling and I didn't get that many cookies from 1 batch.


Okay. I'm rating this recipe a 5 because anyone who tasted them even without knowing how much work went into them, gave them 5 stars. I made them for an Italian themed espresso and cookie night when some friends from where I lived in Padova, Italy were coming to the states to visit. They definately passed as "Italian" and everyone loved how they tasted. I was frustrated with how long they took to make and the fact that the dough was impossible to work with after being out of the fridge for even 5 minutes. I had to keep popping it in the freezer to make it cold enough to be workable. This added to the time-consuming aspect of the recipe. I am going to try it again for a gallery opening event I'm going to tomorrow night, but this time I'll take the advice of other reviewers and make the cuts after the two sheets are layed on top of one another with the filling already in between. Hopefully this will cut down the time and frustration and not take away from the pleasing taste!


Way too much work for what you get, but if you have plenty of time to spare, go for it. Used strawberry perserves, and the cookies reminded me of mini Pop Tarts. Tasty, cute, just too much work for me. Advice: When you cut the squares in the dough, cut them with one dough square on top of the other, so all cut squares are evenly matched with a top and bottom piece.