Mocha Cheesecake Ravioli
Take flavor inspiration for your homemade ravioli dolci from this mocha-cheesecake ravioli from




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March 2005
Updated February 2009

Product Reviews / Main Nibbles / Desserts


Dessert Pasta

Page 7: Manicotti “Cannoli,” Pumpkin Ravioli With Mascarpone Sauce And Ravioli Dolci


This is Page 7 of a 9-part article. Click the black links below to view the other pages.

On The Menu

Impressive Presentations

Dessert Spaghetti

Filled Pastas

Back To Grandma


Manicotti “Cannoli”

Here, manicotti tubes create the “cannoli” shells.


  • 1 package manicotti
  • 1 pound cream cheese
  • 1 pound ricotta
  • 6 ounces sugar
  • Pinch of cinnamon
  • Orange zest
  • Chocolate chips
  • Candied fruit (optional)
  • Chopped green pistachios (optional)


  1. Cook manicotti according to package directions. Set aside to cool.
  2. Combine cheeses, sugar, spices, chocolate chips and candied fruit. Pipe into the manicotti tubes.
  3. Press chopped pistachios into the ends of the tubes.
  4. Dust tops with confectioners’ sugar, cocoa powder or dark, milk or white shaved chocolates.


Pumpkin Ravioli With Mascarpone Sauce

Generally used as a savory dish, this sweet squash works beautifully as a dessert. Try it during the festive fall and holiday seasons. You can purchase pumpkin ravioli or tortellini at your specialty food store or Italian market.


  • 1 cup heavy cream
  • 3 tablespoons mascarpone cheese
  • Sugar, honey or maple syrup to taste (about 2 teaspoons)
  • Candied walnuts or pecans (optional)

*Note: Honey or maple syrup will provide more depth of flavor than sugar. Maple especially fits a holiday theme. Infused maple syrups like Sweet Autumn, Sweet Chai or Sweet Ginger from Moosewood Hollow, A NIBBLE Top Pick, add a magical touch.


  1. Prepare the ravioli or tortellini according to package instructions.
  2. For the sauce, whip the cream and mascarpone together until the mixture starts to firm up.
  3. Add the sugar or other sweetener and whip to the desired consistency.
  4. Top the ravioli or tortellini with mascarpone and garnish with a few candied nuts.


Ravioli Dolci

If your Grandma was Italian, instead of noodle kugel you may have a recipe for ravioli dolci—“sweet” ravioli. A classic Neapolitan recipe stuffs the ravioli pockets with a mixture of apples, pears, raisins, pine nuts, grapes, squash and orange zest. Others used sweetened chestnut purée. Some of the Nibble Editors’ favorite pre-made dessert raviolis include the Butternut Squash & Vermont Maple Syrup Ravioli from Putney Pasta and the Zucca/Butternut Squash Ravioli Gigante from Nuovo Pasta, a Top Pick Of The Week.

If you like to make ravioli, you can try an American fusion with blueberry, cherry, apple or whatever pie fillings you like—an interesting dish would be a mixture of different fruit flavors (in separate ravioli), topped with the mascarpone cream in the pumpkin ravioli recipe above. A savory pumpkin ravioli is often available—why not try sweet pumpkin? Or go for sweet cheese ravioli filled with mascarpone and your choice of dried cherries and/or nuts (try pecans or pistachios). The options are endless! If you don’t have a pasta maker, you can buy ravioli skins at your nearest specialty food store, or go for something less traditional, such as mini tortillas, dumpling skins, or egg or spring rolls. Then fill with whatever filling you want, and boil, steam or fry as needed.


Continue To Page 8: Grandma’s Noodle Kugel

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