Home / Recipes / Desserts / Donuts & Pastries / Baked Sweet Ricotta Ravioli

Baked Sweet Ricotta Ravioli

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.

Ricotta ravioli on a black dish.


 

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.

sweet ravioli dough and filling

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.

Sweet ravioli on a black plate.

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.

Sweet ravioli on a black plate.

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!

Ricotta ravioli on a black dish.

Baked Sweet Ricotta Ravioli

Rosemary Molloy
These Baked Ricotta Ravioli, are made with a delicious flakey pastry then filled with a lightly sweetened Ricotta filling and baked to perfection.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert
Cuisine Italian
Servings 20 pastries
Calories 101 kcal

Ingredients
 
 

MAKE THE BROWN SUGAR PIE CRUST

RICOTTA FILLING

  • ¾ cup ricotta cheese
  • 2 tablespoons granulated sugar
  • ¼ cup mini chocolate chips
  • ½-1 tablespoon lemon zest

Instructions
 

  • Drain your ricotta cheese either with a sieve or cheesecloth for at least an hour.  If the cheese is extremely watery then leave it in the sieve in a covered bowl for 24 hours.

Make the Pastry Crust

  • Make the Pastry Crust as per instructions, use half the dough for this recipe, (the other half can be frozen).
  • Pre-heat oven to 350F (180 C), line one or two cookie sheets with parchment paper.
  • 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 to a ⅛ inch thickness, cut out round with a medium size round cookie cutter, place a teaspoonful of filling on one side of the round cover with the unfilled side.  Seal the edges well first with wet fingers then with the tongs of a fork, place on a parchment paper lined cookie sheet and bake for approximately 15-20 minutes or until golden.  Let cool, dust with powdered sugar if desired.  Enjoy!

Notes

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?
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.

Nutrition

Calories: 101kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 9mg | Potassium: 9mg | Sugar: 2g | Vitamin A: 45IU | Calcium: 22mg | Iron: 0.1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from February 21, 2018.

14 Comments

  1. Being Italian, these remind me of my all time favorite dessert, cannolis! I will definitely have to try making these! By the way, absolutely love your site…keep sending these awesome recipes!

    1. Hi Maria, you can freeze them either way baked or unbaked, just make sure you freeze them in an airtight container. Unbaked they should keep up to 2 weeks, baked for up to 2-3 weeks. Hope this helps.

  2. 5 stars
    Those sweet ravioli look so cute. My grandsons would love them (I would too). I don’t usually make sweets because Hubby and I are at the age where the calories just won’t come off. We’ll be moving closer to the family this year and I’m looking forward to making treats for the boys. I can’t believe you’re getting snow. Up north it’s raining cats and dogs but we’re hiding out in Florida. When it warms up again we’ll make our way back north. I love all of your recipes!! I think I’ll also try your baked cannoli. YUM. Un abbraccio!

    1. Hi Marisa, thanks so much. You must be so happy moving closer to your family, what great news. I don’t know what’s worse snow or rain. Have a great week.

4.46 from 11 votes (8 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.