Typical of the pastry tradition in Lazio and Tuscany, they are also found under different names or with variations in the filling, in other regions of Italy.
I propose the classic version of fried sweet ravioli filled with ricotta and chocolate chips, but they can also be filled with jam, honey and dried fruit or with Nutella.
- 3+3/4 cups of all purpose flour
- 1/4 cup+2 tbsp of granulated sugar
- 1/2 cup of unsalted butter
- 2 egg yolks
- 3/4 cup of water
- frying oil
- powdered sugar to taste
For the ricotta filling:
- 1 +1/2 lb. of fresh ricotta cheese, put it to drain the water
- 3/4 cups of granulated sugar
- 2 oz of dark chocolate, finely chopped
- 1 tsp of vanilla extract
- 1 tbsp of dark rum
- 1 tsp of ground cinnamon
Press the ricotta cheese, using a rubber spatula, through a fine mesh colander into a large bowl.
Add the sugar, rum, cinnamon and vanilla to the ricotta cheese and stir.
Add the finely chopped chocolate and stir.
Set the ricotta mixture in the refrigerator.
Mix the flour, sugar, butter, 2 yolks.
Add the water, a little at a time.
Knead the dough a few minutes.
Form a ball.
Using a rolling pin, roll the dough fine and fold it over three times.
Cover with saran wrap and let it rest at least 1 hour.
Take out the refrigerator.
Using a rolling pin, roll the dough to a very fine thikness.
Cut the dough in 5 inch squares and place 1 tsp of ricotta in the center.
TO SEAL THE RAVIOLI:
Tap a little water on two of the edges of the square and fold the other two edges over.
Do not use too much water and make sure it dried before frying.
Heat the frying oil in a deep fry pan.
Fry the ravioli.
Place the cooked ravioli on kitchen paper towels to drain the excess oil.
Sprinkle the ravioli with powdered sugar and enjoy!!!
Facebook Comments Box