Raviole Bolognesi

Ingredients

Equipment Needed

• •Large work surface for rolling dough
• •Rolling pin
• •8-centimeter (3-inch) round cutter
• •Fork for sealing edges
• •Heavy-bottomed saucepan for mostarda
• •Parchment-lined baking sheets
• •Wire cooling rack

Instructions

1. 1

   Make the mostarda

   Peel and core the quince or pears. Cut into small dice, no larger than half an inch. Place in a heavy saucepan with the sugar and lemon juice. Cook over low heat, stirring frequently, until the fruit breaks down completely and becomes a thick, spreadable paste, about 45 minutes to one hour. The mixture should hold its shape on a spoon. Remove from heat and stir in the mustard powder and mustard oil. Taste: you should detect the mustard as a gentle warmth at the back of the throat, not an assault. Let cool completely.

   Mustard essential oil is traditional and delivers the authentic bite. Find it in specialty baking shops or order from Italian suppliers. If using only mustard powder, increase to one and a half teaspoons total.
2. 2

   Prepare the pasta frolla

   Mound the flour on a clean work surface or in a large bowl. Add the sugar, salt, and lemon zest. Toss to combine. Scatter the cold butter cubes over the flour. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. This takes three to four minutes by hand. The butter must stay cold.

3. 3

   Bring the dough together

   Make a well in the center. Add the egg yolks and whole egg. Using a fork, beat the eggs lightly, then begin drawing flour from the sides of the well into the center. When the mixture becomes too stiff to work with the fork, use your hands to bring the dough together. Knead briefly, no more than 30 seconds. The dough should just hold together. It will look slightly rough. This is correct.

   Overworking pasta frolla activates gluten and melts butter. Both create tough pastry. Stop kneading the moment the dough comes together, even if it seems imperfect.
4. 4

   Rest the dough

   Flatten the dough into a disc about one inch thick. Wrap tightly in plastic film. Refrigerate for at least one hour, or overnight. Cold dough rolls more easily and produces flakier pastry. Do not skip this step.

5. 5

   Roll and cut

   Remove the dough from the refrigerator and let it soften for ten minutes. On a lightly floured surface, roll the dough to a thickness of about 3 millimeters (one-eighth inch). Using a round cutter approximately 8 centimeters (3 inches) in diameter, cut circles from the dough. Gather scraps, press together gently, chill briefly, and reroll once. Further rerolling toughens the pastry.

6. 6

   Fill the raviole

   Place a generous teaspoon of cooled mostarda slightly off-center on each circle. Do not overfill. The filling will expand and burst through if you are greedy. Fold the dough over to create a half-moon shape. Press the edges firmly with your fingers, then seal with the tines of a fork. The fork creates the traditional pattern and ensures a tight seal.

7. 7

   Chill before baking

   Arrange the filled raviole on parchment-lined baking sheets, spacing them one inch apart. Refrigerate for 20 minutes while you preheat the oven to 180°C (350°F). Cold pastries hold their shape better in the oven.

8. 8

   Bake until golden

   Brush each raviola lightly with the egg wash. Bake until golden brown, 20 to 25 minutes. The edges will be slightly darker than the centers. This is correct. Remove to a wire rack and cool for at least 15 minutes before dusting generously with powdered sugar.

9. 9

   Serve properly

   These are best eaten the day they are made, when the pastry is still crisp and the mostarda has not softened it. They are traditional with espresso after the San Giuseppe feast, though they require no occasion. Stack them on a plate and watch them disappear.

Chef Tips

• •Quince makes the most authentic mostarda, but the fruit can be difficult to find outside autumn months. Firm Bosc pears make an acceptable substitute. Do not use soft, ripe fruit, which will not cook down properly.
• •The mustard bite should be subtle, a warmth that arrives after you swallow and makes you reach for another pastry. If you taste the mustard immediately, you have added too much.
• •In Bologna, pasticcerie begin selling raviole weeks before San Giuseppe. Home bakers make large batches and store them in tins, where they keep for a week. The texture softens, but some prefer them this way.
• •If your pasta frolla cracks while rolling, it is too cold. Let it rest at room temperature for five minutes. If it sticks and becomes unmanageable, it is too warm. Return it to the refrigerator.

Advance Preparation

• •The mostarda can be made up to two weeks ahead and refrigerated in a sealed jar. Bring to room temperature before filling.
• •Unbaked filled raviole freeze well for up to one month. Freeze on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding five minutes to the baking time.
• •The dough can be refrigerated for up to two days before rolling. Let it soften slightly before attempting to roll.
• •Baked raviole keep in an airtight tin for one week, though they are best within three days.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)