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Cinnamon and caramel ravioli served
Sweet homemade ravioli drizzled with rich caramel sauce and sprinkled with crushed walnuts

Cinnamon and caramel ravioli

Author: Flavelo
Recipes Main Courses Cakes and Desserts
Who said ravioli can only be savoury? The neutral taste of fresh egg pasta is the perfect carrier for sweet fillings too. In this recipe, we revive traditions of Renaissance Italian cuisine, where pasta was often spiced with cinnamon and sugar. The creaminess of mascarpone and the crunch of walnuts, complemented by salted caramel, create a complex, warm dessert.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pasta machine or rolling pin
  • Pastry wheel or ravioli cutter
  • Large pot

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Pile the flour onto a kneading board and make a well in the centre. Crack in the eggs, add salt, and start beating with a fork, slowly bringing in the flour from the edges.

Tip: Gradual mixing prevents the egg from flowing out of the 'well'.
2 ✓

Knead the dough by hand for 8-10 minutes until the surface is smooth and elastic. If too hard, add a little water. Wrap in cling film and rest for 30 minutes.

Tip: During resting the gluten relaxes, making it easier to roll thinly without springing back.
3 ✓

Mix the mascarpone with the brown sugar, cinnamon, and vanilla.

Tip: Don't mix too long with a machine, as mascarpone can curdle and become runny.
4 ✓

Roll the dough out very thinly (approx. 1 mm). Place small mounds of filling onto the dough.

Tip: The dough is ready when you can see your hand through it.
5 ✓

Brush the dough with water around the filling, and cover with another sheet of dough. Press around the mounds to squeeze out air, then cut out the ravioli.

Tip: Trapped air expands during cooking and bursts the dough (thermal expansion).
6 ✓

Cook in boiling, lightly salted water for 3-4 minutes until they float to the surface.

Tip: Fresh pasta cooks much faster than dried.
7 ✓

Melt the butter in a pan, add the cooked pasta, and toss. Serve drizzled with caramel and sprinkled with walnuts.

Tip: Tossing in butter prevents sticking and adds extra flavour.

Recipe FAQ

The ravioli opened up during cooking.
You didn't seal it thoroughly enough. Always brush the dough with water or egg white around the filling and press firmly to ensure no air remains next to the filling.

Ingredients

  • 250 g Plain flour (or '00' pasta flour)
  • 2 pcs Eggs (Medium)
  • 20 ml Water (as needed)
  • 1 pinch Salt
  • 100 g Mascarpone
  • 30 g Brown sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Vanilla extract
  • 5 ml Caramel sauce
  • 30 g Butter
  • 30 g Ground walnuts