Fried ravioli filled with soft cream.
During the Carnival season, sweet fried treats are among the most traditional foods we find in Italy.
Every region knows and fries its own recipes. Frappe, fried friars, filled ravioli, bugie, chiacchiere, donuts, central Italy’s strufoli, castagnole, pignolata, and fritters are among the most varied and delightful things we find frying in homes during this period. Fried ravioli filled with soft lemon cream are a true delicacy. You would eat an endless amount, very simple to make and tasty.
The basic dough is the same as bugie. I’ve been proposing this recipe for many years, and there’s also a softer version, which I’ll explain how to make with the same ingredients. This crunchy shell filled with soft cream can also be defined as comfort food, precisely because you would eat one after another.
A thick and rich cream flavored with lemon creates a delightful combination.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Carnival, All Seasons
Ingredients
Flour, butter, and sugar… Oil for frying, I prefer using sunflower or corn oil; they have good resistance during cooking and do not leave unpleasant odors and flavors, although many recommend peanut oil.
- 18 oz bugie dough
- 21 oz custard
- as needed sunflower oil
Tools
A small saucepan for the cream, a bowl to knead the outer dough, a frying pan, a pasta cutter.
- Cookware
- Pans
- Cutters
Steps
Preparing everything you need is a good practice in the kitchen, especially when frying.
First of all, prepare the custard, so it has time to cool while you can focus on kneading the outer dough. Once everything is ready, roll the dough to the second-last thickness; if you want a softer texture, roll it to a greater thickness.
Cut the dough into regular squares to make tortelli, or circles for half-moons. I also formed spirals by enclosing the cream inside a strip of dough then wrapped it to form roses.
Once you’ve finished the ingredients, I focused on frying; proceed until all your shapes are used up. Let excess oil drain on kitchen paper.
The spirals I further flavored with honey, some enjoyed them with alkermes, and some with a dusting of powdered sugar.
In short, serve and flavor for all tastes!
The cream filling, provides a valuable combination. Personally, I prefer this version, over the fruit jam or chocolate filling!
In truth, as often happens on these occasions, there is no time or need to store them; instead, there is the opposite problem, the risk of not having enough!
FAQ (Frequently Asked Questions)
Does the dough need to rest?
No, the dough does not need to rest.
Can I avoid frying?
You can also cook them in an air fryer or in a static oven, though the result will be slightly different.
