LIMONCELLO CREAM TURNOVER RAVIOLI

Shaped like mini turnover (panzerottini) and fried to perfection, these crispy treats are dusted with granulated sugar for an irresistible, melt-in-your-mouth finish.

Perfect for special occasions or a unique gift, these ravioli filled with limoncello cream capture the vibrant flavors of Italy in every bite.

Makes about 15-20 Turnover

For the dough:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 3 ½ tablespoons unsalted butter, softened
• 1 large egg
• A pinch of salt
• About 3 tablespoons milk (adjust as needed)
• Zest of 1 lemon, preferably organic

For the limoncello cream filling:

• 2 egg yolks
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup whole milk
• 3 tablespoons limoncello
• Peel of ½ lemon (remove after cooking)

For finishing:

• Vegetable oil for frying (e.g., sunflower or peanut oil)
• Granulated sugar for coating

METHOD:

Prepare the limoncello cream.

In a small saucepan, heat the milk with the lemon peel, bringing it to a boil (without letting it boil).

In a bowl, whisk together the egg yolks and sugar until light and fluffy.

Add the cornstarch until smooth.

Gradually add the hot milk to the egg mixture, stirring constantly to prevent lumps from forming.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens.

Remove from the heat, discard the lemon peel and stir in the limoncello.

Allow the cream to cool completely, covering it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Prepare the dough.

In a large bowl, combine the flour, sugar, salt and lemon zest.

Add the butter and rub it into the dry ingredients with your fingers until the mixture resembles crumbs.

Add the egg and mix, then gradually add the milk a little at a time until a smooth dough is formed.

Form into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.

Form the pastry ravioli.

On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.

With a 2 1/2- to 3-inch round pastry cutter, cut out circles from the dough.

Place 1 teaspoon of limoncello cream in the center of each circle.

Fold each circle in half over the filling to create a crescent shape, pressing the edges with your fingers to seal.

Seal further by pressing the edges together with the tines of a fork to ensure they stay closed during frying.

Frying and finishing

Heat vegetable oil in a deep skillet to 340-350°F (medium-high heat).

Fry the dumplings, a few at a time, until they are golden brown on both sides, about 1-2 minutes per side.

Drain on paper towels and roll in granulated sugar while still hot.

Serving suggestions

These sweet ravioli are best enjoyed warm, when they are still crisp and the filling is soft and aromatic.