Ricotta Chocolate Chip Filled Baked Sweet Ravioli, a delicious flakey pastry stuffed with a lightly sweetened Ricotta filling and baked to perfection. The perfect after dinner dessert or snack.
Make the Pastry Crustas per instructions,use half thedough for this recipe, (the other half can be frozen).
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.
Pre-heat oven to 350° (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 1/8 inch thickness, cut out round with a medium size round cookie cutter, place a teaspoonful of filling on one side of the round and cover it with the unfilled side. Close the edges with 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!