Ricotta Ravioli Cookies

Ricotta Ravioli Cookies


How to Prepare

   Flour (all-purpose) (1 cup)

   Flour (semolina) (1 cup)

   European style yogurt (1 cup)

   Heavy cream (½ cup)

   Lemon zest (from 2 lemons)

   Honey (1 cup)

   Butter (1 stick)

   Nutmeg (½ tsp.)

   Vanilla (½ tsp.)

   Sugar (½ cup)   


   Salt (just a pinch)

   Powdered sugar

   Olive oil

   Ricotta cheese (2 cups – sheep’s milk)


  1. Melt the butter and the heavy cream in a small saucepan.
    1. Set aside. 
  2. In a bowl, add the ricotta cheese, yogurt, lemon zest, nutmeg, vanilla, egg, a ½ cup of sugar, and a pinch of salt.
    1. Set aside. 
  3. In a separate bowl, add the butter mixture to flour. Mix. 
  4. Wrap the dough in plastic.
    1. Set is aside for an hour. 
  5. Flour a surface and toll the dough flat using round cookie cutters.
  6. Sandwich the filling between 2 cut outs using water to seam the sides. 
  7. Fry in the heated oil 2 at a time. 
  8. Dust with powdered sugar and drizzle with warm honey. Enjoy!