These Baked Ricotta Ravioli, are made with a delicious flakey pastry then filled with a lightly sweetened Ricotta filling and baked to perfection. The perfect Italian treat that can be served for dessert or as an afternoon snack with a cup of tea or espresso!

These are a sweet Italian treat that my mother-in-law used to make, but done just a little different. This time I used one of my Canadian Pastry Fillings, a Brown Sugar Pie Crust instead of the usual Italian Pastry, like the one I used in these Pumpkin Pie Filled Ravioli.

I also decided to bake these Sweet Ravioli and not deep fry them. But I did fill them with her Ricotta and Chocolate Chip Filling. I always remember the first time I tasted her Sweet Ravioli filled with a Creamy Ricotta Filling and thinking “it can’t get much better than this”!

Recipe Ingredients

Pie dough – I used my brown sugar pie crust
Ricotta cheese – drained if necessary
Sugar – granulated sugar and powdered sugar
Chocolate chips – I used unsweetened mini chocolate chips
Lemon – zest

Ravioli on a plate with one cut in half.

How to make a Creamy Ricotta Filling

Always drain your ricotta cheese either with a sieve or cheesecloth for at least an hour.
If it is extremely watery then leave it in the sieve in a covered bowl for 24 hours.
Make sure to mix the sugar and ricotta completely before gently stirring in the chocolate chips.

How to make Baked Ricotta Ravioli

These were so good and gone in minutes, for the full instructions and ingredients please scroll down to the recipe card at the bottom of the post.

Make the dough as per instructions, use half the dough for this recipe, (the other half can be frozen or made into hand pies, cookies or tarts.

Drain the ricotta cheese. In a medium bowl mix together the ricotta and sugar until creamy, then gently stir in the mini chocolate chips and zest.

Roll out half the dough, cut out rounds with a medium size round cookie cutter, place some filling on one side of the round and cover it with the unfilled side. Seal the edges well with a fork, place them on the prepared baking sheet and bake until golden. Let cool, then dust with powdered sugar before serving.

Variations and Substitutions

Instead of the brown sugar pie crust you could substitute with a typical Italian pie dough (pasta frolla), or a traditional pie dough, a chocolate pie crust or why not try a yogurt pie dough or even an almond crust?

How to store Baked Ricotta Ravioli

Like most baked goods they are really delicious just baked but if you do happen to have leftovers be sure to store them in an airtight container and refrigerate, they should keep for a day or two. I would warm them up in the oven or microwave before serving.

To freeze the baked ravioli, place in a freezer safe container, separated by parchment paper, they will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight, bring to room temperature and dust with powdered sugar before serving.

These went quite quickly so I didn’t have to worry about left overs. And of course like most Italian desserts a little dusting of powdered sugar is all these Homemade Sweet Ravioli really need. Enjoy!