Sweet Ravioli

Don’t tell me you guys are tired of cookies recipes because here comes another. No, I did not have a bad week this time but hey, am I allowed to have cookies only to cheer myself up now? No, right?! This week has actually been a pretty good week: working, blogging, twitting…and today we are going to see a house! Yes, we are on a house hunt! How exciting is that! We are not in a hurry and we had kind of suspended our search for the summer, between trip to Italy and my uncertain schedule during the summer school. But the other day we saw a house listed that was just what we are looking for. I hope in person it’s not going to disappoint us!

Anyways, as you can see in my life any excuse is good to have cookies. If on top of it I do not have much time to bake as in these days well then welcome cookies any time! [Next week I will work a ridiculous amount of hours so get ready for a cookie marathon :) ]

This is a very simple recipe and you guys know it all about me now: Sara loooves simple recipes. I love them even more when they surprise me. When I read this recipe on an Italian blog I thought it was going to be the usual butter cookies recipe. Instead, there is something different. They are more airy and they don’t have a strong butter taste. There is a little bit of milk and honey in the dough and I think these two guys made the huge difference. Wally had breakfast with these cookies! He does not eat cookies for breakfast like I do so I guess they are somehow already very special cookies in our home!

Sweet Ravioli

Ingredients

Yields 20-25 big cookies

500 gr  (17.6 oz ) flour

180 gr (6.3 oz or ¾ cup) sugar

180 gr (6.3 oz or ¾ cup) butter, at room temperature

30 ml (1 fl oz or 0.125 cup) whole milk

20 gr (0.7 oz or 5 tsp) honey

pinch of salt

15 gr (0.5 oz or 3 tsp) baking powder

2 eggs

jam or nutella for the filling

confectioners’ sugar to sprinkle

Put the flour in a big bowl or on a flat surface and make a “fontanta” (i.e. a fountain. This is how in Italian we call it when you make a whole in the center of the flour where you will pour all the other ingredients).

Put in the center of the fountain all the ingredients but the baking powder. Slightly beat the ingredients until you obtain a cream and then sprinkle the baking powder on top.

Quickly work the mixture with your hands until you obtain a compact dough. I will never get tired of repeating this: do not overwork the dough or it will “burn” and you will obtain a very hard crust once baked. If you are scared of overworking the dough you can use a spatula to mix all the ingredients.

Wrap the dough into plastic wrap and let it sit in the fridge for at least an hour.

After the hour is passed, preheat the oven to 350F degrees and prepare a baking sheet with parchment paper.

Roll out the dough into a big rectangle 5mm think and cut it out into many rectangles. Put a spoon of jam on on side of every rectangle and cover it by folding the dough.

Press the sides of the cookie with a fork to make sure the cookie is well closed, otherwise the jam will spill out while baking.

Bake for 15-18 minutes. When the cookies are ready place them on a cooling rack and let them cool completely. Once cool, sprinkle with confectioners’ sugar and enjoy.

Have a sweet day!

Adapted from: Spelucchino