Italian sweet fried ravioli cookies

Authorali
DifficultyBeginner

Description:
Today, we will tell you how to bake a fried ravioli cookie. This recipe takes time to get ready, but I think it is worth it. This is a fried ravioli cookie with a chickpea and chocolate feeling. This cookie is a natural and healthy snack for your children. It is a great option for their school. These ravioli cookies contain Mazafati dates which are so nutritional. So, make them and surprise your family.
Italian special sweet fried ravioli cookies
This is a fried ravioli cookie with a chickpea and chocolate feeling. This recipe gets extra points for originality.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 1 ounce squares semisweet chocolate
 1 ounce square unsweetened chocolate
 2 cups shortening for frying
 One cup garbanzo beans, drained and pureed
 One cup white sugar
 1 tsp ground cinnamon
 ¼ cup pureed Mazafati dates
 ¾ cup ground walnuts
 3 eggs
 ¼ cup melted shortening
 2 ½ all-purpose flour
 ¼ cup white sugar
 ¼ tsp salt
  cup confectioners’ sugar for dusting
1

Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups of 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 thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place one teaspoon of the chocolate filling mixture onto the center of each cookie, fold over 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 and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners’ sugar before serving.

Ingredients

 1 ounce squares semisweet chocolate
 1 ounce square unsweetened chocolate
 2 cups shortening for frying
 One cup garbanzo beans, drained and pureed
 One cup white sugar
 1 tsp ground cinnamon
 ¼ cup pureed Mazafati dates
 ¾ cup ground walnuts
 3 eggs
 ¼ cup melted shortening
 2 ½ all-purpose flour
 ¼ cup white sugar
 ¼ tsp salt
  cup confectioners’ sugar for dusting

Directions

1

Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups of 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 thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place one teaspoon of the chocolate filling mixture onto the center of each cookie, fold over 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 and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners’ sugar before serving.

Italian sweet fried ravioli cookies

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