Traditional Bolognese Raviole (Father's Day treats)

Father's Day

In Italy March 19th is the day dedicated to fathers, a special occasion to celebrate one of the most important figures in our lives. You don't need a cape to be a hero: often, a comforting word, a helping hand in difficult times, or a shared laugh is enough to show unconditional love. Traditions related to father's day vary from culture to culture: in Italy, it is associated with Saint Joseph, a symbol of dedication and paternal love, while in other countries it is celebrated on different dates, but the intention remains the same: to honor fathers and their fundamental role in the family.

Dad holds his children in his arms in a field of poppies

But how can we make this day special? A heartfelt gift, a simple “thank you” said with sincerity, a carefully prepared dinner, or a day spent together can become the most meaningful gestures. Because in the end, what truly matters is not the material value of a gift but the ability to create memories that will last over time. If you're looking for an original idea to surprise your father on this occasion, we have just the thing for you! You can spoil him with delicious Zeppole di San Giuseppe or with tasty Bolognese Raviole di San Giuseppe. The contrast between the sweet pastry and the tangy jam makes it a treat that never gets boring, and in the end, stopping will be really difficult because… one raviola leads to another!

Bolognese Raviole of Saint Joseph

Bolognese raviole are small shortcrust pastry pockets filled with a soft heart of mostarda (a quince-based preparation). They belong to the rural tradition and are usually made for the feast of Saint Joseph on March 19th, a day marking the end of the cold season and the beginning of work in the fields. In the past, for this occasion, raviole were hung on hedges so that passersby could "pick" them and enjoy them freely. They are a pantry-friendly dessert that stays fresh for several days once baked (you can store them in a jar or a closed basket). Needless to say, any moment is the right one to eat a raviola: they are perfect for breakfast dipped in milk, as a snack, or even after a meal, paired with a good glass of red wine.

Bolognese Raviole

Sweet crescent-shaped shortcrust pastries filled with classic Bolognese mostarda

DifficultyMedium

Preparation time40m

Cooking time20m

€

CostLow

Ingredients

500 g all-purpose flour
200 g sugar
2 tbsp vanilla sugar
1.5 h butter
Grated zest of one lemon
1 packet baking powder
3 eggs
Mostarda or savor or plum jam
Powdered sugar to taste (optional)

Method

In a bowl, mix the eggs with the sugar; melt the butter and add it to the eggs (making sure it’s not too hot).
Gradually add the sifted flour; then add the grated lemon zest and baking powder.
Mix until you get a smooth and soft dough.
Roll out the dough with a rolling pin to a thickness of about 3-5 mm.
Using a cookie cutter, cut out discs from the dough (choose the size you prefer: you can opt for larger or smaller raviole).
Place a spoonful of jam in the center of each disc (the amount will depend on the size of the pastry disc).
Fold the pastry disc in half to form a half-moon, press along the edge, and seal well using the tines of a fork.
Arrange the raviole on a baking tray, spacing them apart.
Bake at 200 degrees celsius for about 20 minutes.
Let them cool and, if desired, sprinkle with powdered sugar.

Bolognese Raviole

Father's Day

Bolognese Raviole of Saint Joseph

Bolognese Raviole

Ingredients

Method

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