Ravioli Dolci di Ricotta

Name: Ravioli Dolci di Ricotta (Fried Ravioli with Sweet Ricotta Filling)
Yield: Makes about 2 dozen
Cuisine: Italy
Ingredients: ¼ cup water; 2½ cups all-purpose flour; ¼ cup sugar; 1 cup well-drained whole-milk ricotta, commercial or homemade; ½ teaspoon salt; 1½ quarts light or pure olive oil or vegetable oil, for finishing; 6 tablespoons unsalted butter; 2 large eggs; 1 egg white, lightly beaten, for sealing; ½ teaspoon ground cinnamon; 1 ounce semisweet chocolate, coarsely grated; 2 teaspoons vanilla extract

Fried Ravioli with Sweet Ricotta Filling

Preparation info

Makes about
2 dozen

Difficulty
Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

Though these are a Sicilian version of this sweet, there are many other versions in other regions of Italy, usually served at Christmastime. Make sure the filled ravioli have an opportunity to rest for a couple of hours after they are filled to minimize the chances of their opening or bursting during frying.

Ingredients

Dough

2½ cups all-purpose flour
¼ cup sugar
½ teaspoon<

Europe
Italy
Dessert
Vegetarian
Mediterranean
Sicily

Method

For the dough, combine the flour, sugar, and salt in a mixing bowl and stir to mix. Rub the butter in finely so that the mixture remains dry and powdery and does not become pasty. Whisk the eggs and water together and stir into the flour mixture with a folk. Continue stirring until the dough masses together in the bowl. Turn the dough out onto a lightly floured surface and fold the dough over o