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ravioli dolci
Ravioli Dolci (Fried sweet ravioli, Italian cookies filled with jam, roasted almonds, sugar and cocoa powder)
Originated from: Southern Italy
Occasion: Christmas and Feast Day of Saint Joseph
Contributed by: Mary Melfi (a relative's recipe)

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sweet ravioli
Biscotti Ananas di Antoniette (Baked sweet ravioli, stuffed with pineapple)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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baked sweet ravioli
Biscotti di Antoniette (Baked sweet ravioli, with marmalade and walnuts, topped with lemon zest and sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Anna-Maria Benvenuto

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Ravioli di San Giuseppe
Ravioli Dolci di San Giuseppe (Fried sweet ravioli, with chocolate-flavored dough, filled with chickpeas and walnuts)
Originated from: Southern Italy
Occasion: La Festa di San Giuseppe (March 19th)
Contributed by: Mary Melfi (a relative's recipe)

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chocolate ravioli
Chocolate Ravioli Dolci ( Baked sweet ravioli, Italian cookies filled with ricotta, walnuts, sugar and cocoa powder)
Originated from: Northern Italy
Occasion: Special times
Contributed by: Mary Melfi

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sweet ravioli
Wine Pastry/Dolce al Marsala (Baked sweet ravioli, filled Italian cookies, made with cooked figs)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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 Calzoncicchi calzone di san Leonardo
Calzone or Calzoncicchi di san Leonardo (Baked pastries using dried figs, almonds, mosto cotto, and cinnamon)
Originated from: Bari, Puglia
Occasion: Feast day of St. Leonardo (Nov. 6th) and Christmas
Contributed by: Recipe and notes, Italian Wikipedia

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fig bars maria
Fig Bars Maria/Ficato di Maria (Baked sweet ravioli stuffed with walnuts, figs, almonds, candied cherries and raisins)
Originated from: Italy
Occasion: Any time
Contributed by: Adapted from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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fig envelops
Figs Tarts (Baked pastry envelops, filled with stewed figs)
Originated from: North America & Europe
Occasion: Any time
Contributed by: Taken from "Recipes Tried and True" complied by Ladies Aid Society of the First Presbyterian Church (1894)

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Italian fig envelopes
Fig Envelopes (using chopped figs, pastry dough made with milk, flour, sugar and shortening, and baking powder)
Originated from: Italy, Europe and North America
Occasion: Any time
Contributed by: Taken from "The New Dr. Price Cook Book" by Royal Baking Powder (around 1900)

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