Ravioli Dolci di Ricotta

Fried Ravioli with Sweet Ricotta Filling

Preparation info

  • Makes about

    2 dozen

    • Difficulty


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.



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


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