Raviole cookies are traditional from Bologna.<\/p>\n
In a city where fresh pasta is the queen of the table, raviole cookies are, in the feminine form, the sweet version of ravioli. These are filled cookies that belong to the peasant cuisine. Although they are now enjoyed year-round, traditionally, they are the typical cookies for the feast of Saint Joseph, celebrated on March 19, which also coincides with Father’s Day.<\/p>\n
They herald the arrival of spring, and perhaps for this reason, they have always made me think of swallows.<\/p>\n
These cookies are made with shortcrust pastry and a local jam called mostarda bolognese. You can substitute the filling with another kind of jam or cream. In fact, today, the raviole you can buy in the city’s bakeries are filled with various jams and creams. Those filled with custard are the favorite of my husband, and perhaps, mine too. Recently, I tried a new kind of raviole cookies with red wine shortcrust pastry and cherry jam filling, which were really good.<\/p>\n
Whatever the filling, Bolognese raviole cookies are perfect for breakfast and snack time or to take along in a picnic basket for the first outings of the season. The ones with pastry cream are also suitable for the Easter and Easter Monday tables.<\/p>\n
Their half-moon shape makes the raviole cookies look like smiles.
\nAfter all, smiles and cookies are never enough.<\/p>\n
Buona cucina, Monica<\/p>\n
This is a thick, dark jam made from quince fruit. It has a slightly sour taste but is not to be confused with the spicy Cremona mustard. The local mostarda<\/a><\/strong> is used as a jam to fill cookies and pinza, the most typical ciambella of Bologna<\/a><\/strong>.<\/p>\nKeep in Touch<\/b><\/h5>\n
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<\/p>\n![\"Raviole](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2025\/03\/IMG_8643-160x160.jpeg\")
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