Chocolate-Filled Ravioli Cookie
Submitted by elee
Chocolate-filled ravioli cookies are sweet pasta-shaped pillows with a crushed chocolate-walnut filling, sealed with fork tines and brushed warm with honey. The Italian-American holiday cookie that doubles as edible art.
YIELD
48 servingsPREP
20 minCOOK
20 minREADY
40 minThese ravioli cookies play an Italian-American trick on the eye. They look exactly like savory ravioli, fork-crimped edges and all, but slice into one and you find a chocolate-walnut filling instead of cheese. They’re a staple in Italian-American homes for Christmas, weddings, and any occasion that calls for a cookie tray that earns compliments.
The chocolate filling is essentially candy. Mini chocolate chips and walnuts get pulsed in a food processor until they bind into a paste. The friction of the blades melts just enough chocolate to glue the filling together so it scoops cleanly without falling apart.
The two-hour chill is the most important step. Warm dough sticks to the rolling pin, tears around the filling, and refuses to seal. Cold dough rolls cleanly, cuts crisp rectangles, and crimps with fork tines that hold their shape through baking.
The honey brush at the end is what sets these apart from generic filled cookies. Hot from the oven, the honey absorbs into the cookie surface and becomes a glossy, slightly tacky finish that catches finely chopped nuts. It’s a tiny finishing move with outsized visual impact.
Pro Tips
- Dip the fork in flour before crimping. Bare fork tines drag through the dough and tear the seal; floured tines press clean ridges.
- Don’t overfill. One teaspoon of filling per ravioli is the magic number. More and the seams burst open in the oven.
- Bake one test cookie first. If the filling leaks, your dough may be too soft or the edges weren’t pinched firmly enough.
Variations
Ingredients
Directions
*if using self-rising flour omit baking soda and salt. Decrease flour to 2⅓ cups.
Mix sugar, shortening, margarine, eggs and vanilla.
Stir in flour, baking soda and salt.
Divide dough into 4 equal parts. Cover and refrigerate 2 hours.
Place chocolate chips and walnuts in blender or food processor.
Cover and blend, or process, about 30 seconds, or until mixture begins to hold together.
Heat oven to 400℉ (200℃).
Roll one part of dough into rectangle, 12 X 8 inches, on lightly floured surface.
Cut dough into 12 rectangles, each 3 X 2 inches.
Place 1 teaspoon packed chocolate mixture on one end of each rectangle.
Using metal spatula or knife dipped into flour, carefully fold dough over filling.
Pinch edges to seal. Press edges with fork dipped into flour.
Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown.
Brush warm cookies with honey.
Sprinkle with finely chopped nuts.
Remove to rack to cool. Repeat with remaining dough.
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