Ricotta and chocolate Graffe are one of my absolute favorite desserts.

They are fluffy fried treats with a dough similar to doughnuts but without eggs, and with a filling of ricotta cream and chocolate chips.

Graffe con la ricotta are typical of Trapani, those who come here cannot leave without having tasted them, I guarantee that one bite is enough to fall in love with them, they are among the queens of Sicilian pastries, one of the excellences of our territory, very soft and with a creamy filling.

Today I want to share with you the original recipe for preparing them at home, in Trapani they can be found at any time of the year but they absolutely cannot be missed on Easter tables.

Why You’ll Love This Recipe

Authentic Sicilian Flavor: Brings the taste of Trapani to your kitchen.
Fluffy and Creamy: Perfectly fried dough paired with a luscious ricotta filling.

Festive Dessert: Ideal for special occasions, especially Easter

Doughnuts filled with vanilla cream and chocolate chips sit dusted with powdered sugar, arranged closely together.

Preparation: 2 hours 30 minutes (includes rising time)

Cooking Time: 30 minutes

Total Time: 3 hours

Ingredients

For the Dough:

4 cups all-purpose flour or bread flour
¼ cup lard
1 cube fresh yeast (7 tsp)
⅓ cup sugar
1 cup + 2 tablespoons water
1 pinch of salt
8 cups peanut oil (for frying)
Powdered sugar or granulated sugar (for dusting)

For the Ricotta Filling:

2 cups sheep’s milk ricotta
1 cup granulated sugar
¼ cup chocolate chips

Method

Prepare the Dough:

Mix the Dry Ingredients: Sift the flour into a large bowl. Add the sugar, a pinch of salt, and lard. Mix gently.
Activate the Yeast: Dissolve the yeast in water, then pour it into the flour mixture.
Knead the Dough: Work the mixture into a smooth, firm dough.

First Rise:

Shape the Dough: Form the dough into a loaf.
Let It Rise: Preheat the oven to 120°F, then turn it off. Place the loaf in the oven, covered, and let it rise for 2 hours.

Shape and Second Rise:

Divide the Dough: After the first rise, knead the dough again and roll it into a long log. Divide into small balls, about 80 grams (2.8 ounces) each.
Let It Rise Again: Allow the dough balls to rise for another 2 hours.

Fry the Graffe:

Heat the Oil: In a large pot, heat the peanut oil to 350°F.
Fry Until Golden: Fry the dough balls until they are golden brown on all sides. Drain on paper towels and let cool.

Prepare the Ricotta Filling:

Mix the Ingredients: In a bowl, combine ricotta, sugar, and chocolate chips. Stir until smooth.

Assemble the Graffe:

Fill the Graffe: Make a lengthwise cut in each dough ball and fill with the ricotta mixture.
Dust and Serve: Dust generously with powdered sugar before serving.

Tips for Success

Use Fresh Ricotta: Sheep’s milk ricotta adds an authentic Sicilian flavor, but cow’s milk ricotta works if unavailable.

Perfect the Dough: Knead until the dough is smooth and elastic for the fluffiest results.
Monitor Oil Temperature: Keep the oil at a steady 350°F to ensure even frying.

Nutritional Facts (Per Graffa)

Nutrient	Amount
Calories	360 kcal
Protein	7 g
Carbohydrates	46 g
Fat	16 g
Saturated Fat	5 g
Sodium	120 mg

These Ricotta and Chocolate Graffe are a labor of love that reward you with heavenly flavor. Enjoy them fresh and warm, just like they’re served in the pastry shops of Trapani. Buon appetito!