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.
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 on itself several times. Wrap in plastic and chill for 1 hour (or up to 2 days).
For the ricotta filling, press the ricotta through a sieve or fine strainer into a bowl. Whisk in the remaining filling ingredients.
To form the ravioli, flour the dough and roll it out to a
Arrange the 4 strips of dough on a work surface and drop teaspoonfuls of the filling onto the dough at
Arrange the ravioli on lightly floured pans and allow to rest at room temperature about 2 hours. Heat the oil to 350 degrees and fry the ravioli about 6 at a time until they are a deep golden color, about 5 minutes, stirring them gently with a slotted spoon while they are frying.
Drain the ravioli on paper towels and cool.
Before serving, dust lightly with the confectioners’ sugar.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.