Fiadonetti

This recipe is similar to a baked version of ravioli.  When Nonnina's mom was back in Italy she used to make these as a traditional Easter cookie and she would make them very large to fit the size of a plate.  When Nonnina started to make this for the Easter holidays in Canada - she adapted the recipe of her aunt who made them in small bite sized versions that are easier to assemble and too delicious to just have one!  If you don't believe me, try it for yourself!

Ingredients

Filling

  • 1 cup of Ricotta Cheese
  • 1 cup of Easter Cheese - grated (can be substituted for any mild grated cheese you like i.e.; Friulano)
  • 1 cup of Parmesan Cheese - grated
  • 3 eggs
  • 1/4 cup of cream
  • pinch of pepper

Pastry

  • 1/2 cup of wine
  • 1/2 cup of sunflower oil
  • 1/2 cup of water
  • 3 cups of flour
  • 1 TSP of flour
  • 1 egg yolk - for eggwash
  • 2 TBSP of water - for egg wash

Instructions

  1. In a large bowl, add all cheeses, eggs and cream and mix until combined, add a pinch of pepper
  2. Set the filling aside in the fridge, you will come back to this one you have made the pastry
  3. In a food processor combine wine, oil and water and pulse until combined
  4. Slowly add the flour and salt to the food processor and pulse until a dough is formed Nonnina's Tip: The best way to form a dough is to knead it by hand on a flat surface.
  5. The pastry can be done in advance either the night before or make it, wrap it in cellophane and let it set in the fridge for about an hour
  6. Pre-heat the oven to 375℉
  7. When you remove the pastry dough from the fridge roll it out lengthwise on a flat floured surface with a rolling pin
  8. In a ravioli press or you can do it by hand, spoon the cheese filling into the pastry and cover, sealing all edges so none of the filling comes out
  9. Line the filled pastries side by side on a cookie sheet with parchment paper
  10. In a small bowl combine 1 egg yolk and 2 TBSPs of water beat it together and using a kitchen brush, lightly egg wash the tops of the pastries
  11. Using a fork, puncture a few holes in the top of all Fiadonetti before putting them in the oven
  12. Place the cookie sheet on the middle rack and let cook for 10-15 minutes or until golden brown depending on the oven