Ravioli San Giuseppe

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

The nearest thing I can think of which comes close to the Renaissance taste of this unusual dessert is a really good mince pie. They are fiddly to make and, unusually for ravioli, are baked in the oven, but are well worth the effort.

There are various ways you can ring the changes on the filling: for example, try substituting fresh or dried figs for the prunes, or dried apricbts or dates.