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Caggionetti (Ravioli Cookie) Recipe

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This recipe for Caggionetti (Ravioli Cookie), by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Hanley
Added: Thursday, September 13, 2007


1---7 oz. Milk chocolate bar
1---7 oz. Unsweetened chocolate bar
1---One pound can chestnut puree
1---14 oz. Can cici beans
1/2 lb. Mixed candied fruit
1 lb. Walnuts, ground
1---2 lb Jar of honey
1 tsp. Nutmeg
1 tsp. Cloves
2 1/4 C. White Wine
2 1/4 C. Olive Oil
3 lb. Flour

For the Pastry: Sift flour onto pastry board, make a well in the center, add the wine and oil slowly. Work flour from sides into the center to prevent liquids from spilling out. Mix well to form a firm dough, similar to pasta dough. Knead until smooth; cover and set aside while preparing filling.

For the filling: Place walnuts in large bowl. Grind all other ingredients separately and add to bowl. Blend thoroughly to incorporate nuts into filling.

Roll the pastry into a thin sheet, lay over a ravioli maker, add a small amount of filling into each ravioli, roll another piece of dough out and cover the top of the first piece. Seal the edges with an egg wash. Using a rolling pin, roll over the ravioli maker to form small filled cookies. Remove from the ravioli maker and deep fry using Crisco until golden brown. Drain on paper towels. Store in an airtight container and in a cool place. Dust with powder sugar when serving.

Note: When making the dough, use more or less of the liquids to form the dough. It should be soft to the touch and not stick to your hands.
Also the filling can be made the day before and stored in the refrigerator. If you don't want to use all the filling, place in a airtight container and freeze to use later.

Should make about 36 cookies.

Personal Notes:
Personal Notes:
These cookies were only made for the Christmas Holiday. They are a family tradition in our home for the holidays.




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