Gingerbread Ravioli
Indulge in the warm, spiced flavors of the holidays with these delightful Gingerbread Ravioli, a creative twist on traditional pasta. This recipe combines a tender, molasses-infused gingerbread dough spiced with cinnamon, ginger, and nutmeg, encasing a rich, creamy mascarpone filling sweetened with powdered sugar and vanilla. Perfectly cooked and finished with a light dusting of powdered sugar, these festive morsels blend the comforting warmth of gingerbread with the elegance of handmade ravioli. Whether served as a unique holiday dessert or a show-stopping treat, these sweet ravioli pair beautifully with whipped cream or a drizzle of caramel for an unforgettable finish. Ready in under an hour, they're a stunning yet approachable piece of edible holiday magic!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.25 cup Granulated sugar
- 4 tablespoons Unsalted butter (cold, cubed)
- 0.25 cup Molasses
- 1 large Egg
- 2 tablespoons Water
- 0.5 cup Mascarpone cheese
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 large Egg (for sealing edges)
- 1 tablespoon Milk (for egg wash)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, salt, and granulated sugar.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the molasses, egg, and water, mixing until a dough forms. If the dough is too dry, add water 1 teaspoon at a time until it comes together.
Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
In a small bowl, prepare the filling by mixing mascarpone cheese, powdered sugar, and vanilla extract until smooth. Set aside.
On a lightly floured surface, roll out one portion of the dough into a thin sheet (about 1/8 inch thick).
Using a ravioli cutter or a 2-inch round cutter, cut out circles or squares from the dough. Repeat with the second portion of dough.
Place a teaspoon of the mascarpone filling in the center of half the dough shapes.
In a separate bowl, whisk together the egg and milk to create an egg wash. Brush the edges of the filled dough shapes with the egg wash.
Place another dough shape on top of each filled piece, pressing the edges firmly to seal. Use the prongs of a fork to crimp the edges for extra security.
Bring a pot of water to a gentle boil and cook the ravioli in batches for 2-3 minutes, or until they float to the surface.
Remove the ravioli with a slotted spoon and place them on a tray lined with a clean kitchen towel.
Dust the cooled ravioli with powdered sugar before serving. Optionally, pair with whipped cream or a warm caramel drizzle for an extra indulgence.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 140.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 422 mg | 32% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1370 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
