The Carnival fried ravioli are popular all over Italy, but each region has its specialty. In my area (Val Vibrata, Teramo), it’s one of those recipes passed down from generation to generation, and during Ash Wednesday, they are consumed in industrial quantities. It’s not Carnival if you don’t eat these fried ravioli, filled with ricotta and served with a sprinkle of sugar (powdered or granulated). They are very delicate and tasty.
Check out the specials:
Carnival in Abruzzo in the kitchen
Carnival Recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 8 People
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups Flour
- 1 cup White wine
- 2 tbsps Extra virgin olive oil
- 1 pinch Salt
- 2 cups Mixed ricotta
- 1 Egg yolk
- 1/2 cup Sugar
- 1 tsp Ground cinnamon
- as needed Marjoram
- Lemon zest
- Oil for frying
Preparation
To make the Carnival Fried Ravioli, prepare the filling. In a bowl, mix the ricotta with the egg yolk and sugar. Add the cinnamon, marjoram, and grated lemon zest, and mix the ingredients.
Combine the ingredients for the ravioli until you get a compact dough. On a work surface, roll out the dough into thin and wide sheets (you can use a pasta machine to help), dusting them with flour to prevent sticking.
Cut out discs with a round glass with a diameter of 1.5-2 inches, and place the filling in the center of each. Close each disc into a half-moon shape.
Heat the oil in a large pot and fry the ravioli. Once they start to turn golden, drain them and dry on paper towels. Serve with a sprinkle of powdered or granulated sugar. Enjoy!
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