With the arrival of spring and the feast of St. Joseph on March 19th, Bolognese ravioli emerge as a sweet symbol of celebration and tradition in Emilian-Romagnol cuisine. These delightful treats, characterized by a thin and crumbly pastry, enclose a heart of jam that releases a sweet and fruity flavor, perfect for welcoming the new season. Their preparation requires a simple yet precise technique: the dough, made from flour, butter, sugar, eggs, and a pinch of salt, is rolled out to a thickness of 4 mm, then cut into discs of 10 cm in diameter. The sealing of the discs, similar to that of tortelli, is a key moment, as it ensures that the jam remains well sealed during baking, which occurs in the oven at 180 degrees until achieving a perfect golden color. This technique not only enhances the fragrance of the pastry but also allows for a melt-in-your-mouth texture. Bolognese ravioli are not just a sweet to enjoy on special occasions, but also a way to honor the culinary tradition of a region rich in history. While apricot jam is the most common, there are local variations that use other types of jam, such as cherry or plum, each with its distinctive character. These sweets are perfect for a festive lunch or to accompany a coffee during a family snack, making every bite a moment of sweetness and togetherness. With their simplicity and elegance, Bolognese ravioli represent a timeless dessert, capable of reviving tradition in the homes of all who appreciate their authentic flavor.

They were called this because they were prepared for the feast of St. Joseph on March 19th. Knead flour, sugar, egg, butter, and a pinch of salt; roll out the dough to a thickness of 4 mm; prepare discs with a diameter of 10 cm; place a teaspoon of jam in the center; fold the discs like tortelli and bake them in a hot oven (180°C) until they are golden brown. Dust with powdered sugar.