Butter-free sweet baked ravioli: a light and delicious recipe
Butter-free sweet baked ravioli: a light and delicious recipe
Equipment
- Bowl
- Rolling Pin
- Pastry cutter
Ingredients
- 200 g Pastry flour
- 1 Egg
- 50 g Sugar
- 6 g Baking powder
- 50 g Extra Virgin Olive Oil (or Preparato per Dolci in Olio Extra Vergine di Oliva alla Vaniglia Farchioni)
- to taste Jam
- to taste Icing sugar
Instructions
- Beat egg and sugar in a bowl.
- Slowly stir the oil in.
- Add the sifted flour and baking powder. When the dough firms up, put it on a pastry board and start kneading.
- Wrap the dough in cling film and refrigerate for 30m.
- Use a rolling pin to roll out the dough and a pastry cutter (or a glass) to obtain some disks.
- Place a spoonful of jam in the center of each disk and close it in the shape of a crescent.
- Seal the edges by exerting a light pressure with a fork’s tines.
- Preheat your oven to 180°C, line a baking sheet with parchment paper and cook for about 10 minutes.
- Let the ravioli cool down and decorate with icing sugar.
Today we will present the recipe for butter-free sweet ravioli designed for whoever wishes to yield to gluttony and also for those suffering from lactose intolerance. Ready to get down to business?
Sweet ravioli: why are we not using butter?
If you think that butter-based desserts are best, we challenge you to use extra virgin olive oil instead… we know you will change your mind!! There are several reasons why we prefer extra virgin olive oil:
- Unlike butter, olive oil contains “good” fats, which will not affect your liver and will help regulate blood cholesterol levels.
- Extra virgin olive oil also contains antioxidants: not only are they good for your health, they also prolong your dessert’s shelf life (desserts prepared with butter dry out sooner).
- When prepared with olive oil, dough is easier to knead and rises faster since oil is liquid and takes in more air during kneading.
- Desserts prepared with butter cannot be eaten by the lactose intolerant.
- Extra virgin olive oil is preferable over seed oil. Even if seed oil is tasteless and odorless, it is less digestible and heavier than EVO oil; it also does not add anything in terms of flavor.
We suggest that you use your favorite EVO oil, possibly a mild one, or try Preparato per Dolci in Olio Extra Vergine di Oliva alla Vaniglia Farchioni, containing only cold pressed EVO oil and natural vanilla flavor. It ideally replaces butter, seed oil or other flavors that are usually added to the recipe. This mix, also available with cinnamon flavor, was specially designed for sweet recipes. It enhances the taste of desserts while keeping them light. If you prefer, of course, you can select the classic version of our oil without any added flavor.
Sweet ravioli: 5 tricks to get them right
Sweet ravioli are not difficult to prepare, but you may need a few tips.
- Ingredients should be mixed at room temperature: we therefore recommend that you take the egg out of the refrigerator about 1 hour before using it.
- Flour and yeast should always be sieved first, to avoid the formation of lumps in the dough.
- For the same reason all ingredients should be added a little at a time while mixing.
- To prevent the ravioli from overcooking and getting hard, it is important to remove them from the oven as soon as they begin to turn slightly golden.
- Icing sugar should be added only after the ravioli have cooled down to prevent it from caramelizing.
Now you know all the secrets and you can get to work!
