Carnival Fried Ravioli are popular throughout Italy, but each region has its own specialty. In my area (Val Vibrata, Teramo), it’s one of those recipes passed down from generation to generation; during the Lenten period, they’re consumed in industrial quantities. It’s not Carnival unless you eat these fried ravioli, stuffed with ricotta and served with a dusting of sugar (powdered or granulated). They’re very delicate and tasty.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 8 People
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups Flour
- 1 glass 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
- to taste Marjoram
- Lemon zest
- oil for frying
Procedure
To make the Carnival Fried Ravioli, prepare the filling. In a bowl, mix the ricotta with the egg yolk and sugar. Add cinnamon, marjoram, and grated lemon zest and mix the ingredients together.
Combine the ingredients for the ravioli until you obtain a firm dough. Roll out the dough on a work surface and create thin, wide sheets (you can use a pasta machine to help), dusting them with flour to prevent sticking.
Use a round glass to cut out discs 1.5-2 inches in diameter and place the filling in the center of each one. Fold each disc into a half-moon.
In a large pot, heat the oil and fry the ravioli. Once they start to brown, drain them on paper towels. Serve with a dusting of powdered sugar or granulated sugar. Enjoy!
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