A symbol of tradition and simplicity, Raviole alla Bolognese are typical sweets made of cookie dough – similar to short crust pastry – which is filled, most traditionally, with Mostarda Bolognese (a kind of marmalade made of apples, peers, plums, almonds and raisins and a little bit of mustard) or black plum jam and then rolled into a half moon shape.

The sour flavour of the filling is combined with the sweetness of the dough. Try raviole after a meal dipped in a glass of red wine or dunk them in a cup of tea or coffee for breakfast… They are good both for adults and kids! 

A genuine recipe, very simple but also very tasty, which has the quality to fully preserve its original taste even after a couple of weeks after preparation... Try it to believe it!


The raviole were born many years ago on the occasion of the St-Joseph Feast. Even though on March 19th we celebrate Father’s Day, in the rural culture this day marked the end of the cold winter and, indeed, the beginning of the farm work that brought new income to the poorest rural families. 

It was a great celebration of rural life of Bologna: balls in the farmyards were held and all the hedges were adorned with the typical raviole, which were available for anyone passing by.  

Today we are used to eat sweets anytime, but a while ago they were prepared just for special occasions and making raviole for Saint Joseph Feast was like decorating the Christmas tree on December. The week before March 19th, each family heated up the oven and cooked the raviole for days.

As the origins of raviole are rural, all the ingredients of the recipe were home produced and, despite of their simplicity, when blended together they arose (and keep arising) a unique combination of flavours.