Raviole of Bologna cookies
Raviole is a typical traditional Bolognese cookie. These have a red wine Alchermes shortcrust pastry and a cherry filling. Vegan version
Servings 4 servings
Equipment
- 1 round cookie mold, 6 cm diameter
Ingredients
- 70 ml of red wine
- 30 ml of Alchermes
- 100 ml of water
- 250 g of 00 flour
- 150 g of peanut butter or regular butter or 140 g normal butter
- 80 g of brown sugar
- 1 pinch of salt
- 1 teaspoon of natural vanilla essence
- 1 teaspoon of baking powder
Filling
- 200 g of cherry jam
Brushing
- 10 ml of alchermes
- 30 ml of water
To decorate
- to taste of granulated or sanding sugar
Instructions
- In a glass, combine wine, Alchermes, and water and stir. Set aside.
- In the bowl of the planetary mixer, pour flour, baking powder, sugar, and salt and mix with a spoon.
- Add wine and Alchermes mixture, vanilla, and peanut butter (or butter).
- Knead until smooth.
- If you use peanut butter, the shortcrust pastry does not have to rest. Otherwise wrap in plastic wrap and refrigerate for 2 hours or overnight.
- Preheat oven to 180C degrees (356F).
- Roll out the dough to a height of about 3 mm and make circles 6 cm in diameter.
- In the center of each circle, arrange 1/2 teaspoon cherry jam, then close the dough on itself, forming a half moon.
- Use your fingers to press down on the edges to gently seal them.
- Mix alchermes and water in a glass.
- Brush the surface with the mixture, sprinkle with granulated sugar, and bake in a preheated oven for about 12 to 15 minutes or until the edges become lightly brown.
- Remove from the oven and let cool.
- Store in the cookie box for ten days.