SWEET Ravioli Recipe for Carnival with JAM
I’ll be honest, I never liked Carnival even as a child; I didn’t enjoy dressing up or putting on makeup, but can you guess one reason I couldn’t wait for it to arrive?
Obviously the sweets tied to this period!!! Today we’ll prepare Carnival Sweet Ravioli with jam, specifically apricot jam.
Sweet ravioli are nothing more than delicious crispy sheets that enclose a soft and creamy jam filling.
The recipe is really simple and the basic dough is very similar to that of Chiacchiere; it is prepared in just over 2 minutes by mixing all the ingredients together in a bowl.
For the filling I chose apricot jam but you can also fill them with hazelnut spread (Nutella), a ricotta cream with chocolate chips, or simply pastry cream.
Once made, you can choose to fry them in the classic way in a few minutes or bake them in the oven to make them lighter, but just as tasty.
A dusting of powdered sugar and they’re ready to serve. You’ll see—they will literally disappear!
If you like, get your children to help you prepare them (excluding frying, of course!), it will be a game for everyone and before eating don’t forget a nice dusting of powdered sugar!!!!
For more Carnival SWEETS look here:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Cooking time: 10 Minutes
- Portions: 8 PERSONE
- Cooking methods: Frying
- Cuisine: Italian
- Energy 392.18 (Kcal)
- Carbohydrates 58.91 (g) of which sugars 22.73 (g)
- Proteins 7.56 (g)
- Fat 11.46 (g) of which saturated 5.51 (g)of which unsaturated 4.45 (g)
- Fibers 1.60 (g)
- Sodium 147.08 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/3 cups 00 flour (2 cups)
- 1/3 cup granulated sugar
- 3 1/2 tablespoons butter (soft)
- 1 egg (whole)
- 1/2 glass Strega liqueur (or other aromatic liqueur)
- 1/3 cup milk
- 1 lemon zest
- 1 orange zest
- salt (1 pinch)
- 1 tablespoon baking powder
- apricot jam (or other fruit jam)
- hazelnut spread (pistachio)
- pastry cream (or chocolate cream)
- peanut oil
- powdered sugar
Tools
- Bowl
- Rolling pin
- Pastry wheel
- Frying pan
PROCEDURE
Put in a bowl: sifted flour with the baking powder, sugar, grated lemon and orange zest and a pinch of salt, then quickly mix with a spoon. Add to the dry ingredients: milk, 1 whole egg, butter in pieces (soft) and the Strega liqueur or another aromatic liqueur. Work the dough by hand or with a stand mixer and as soon as it is compact enough transfer it to a lightly floured work surface.
Quickly work the dough by hand until it becomes smooth and homogeneous, then form a loaf, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. After resting, take the dough, flatten it with your hands or a rolling pin and fold it in three. Cut off 1/3 and, using the rolling pin or pasta machine, roll out a sheet as thin as possible (maximum 1.5-2 mm).
Now that you have prepared the sheets, place small dollops of jam (or spreadable cream) on each, spaced a little apart. Fold the sheet like a book to form the sweet ravioli and enclose the filling mounds. Seal the dough well all around the edges of the sweet pockets trying to remove the air from inside the raviolo. Cut the ravioli with a pastry wheel creating squares about 1 5/8 – 2 inches per side (or rectangles). Proceed the same way with the other dough sheets.
In a large pan heat plenty of seed oil until it reaches temperature (175°C = 347°F). To check if the oil is ready, drop a small piece of leftover dough: if it immediately comes to the surface you can start frying. Fry the Carnival sweet ravioli a few at a time and turn them while frying. It will only take a few minutes. As soon as they puff up and are lightly golden, remove them with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. The sweet ravioli (tortelli) of Carnival are ready to be served with a dusting of powdered sugar.
NOTES
TIPS AND VARIATIONS
The dough can be prepared directly in a stand mixer; alternatively, you can proceed by hand.
You can also bake the sweet ravioli in a static oven at 180°C (356°F) for about 15-18 minutes.
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STORAGE
Unlike fried CHIACCHIERE DI CARNEVALE, which are dry pastries that keep their crispness for several days, RAVIOLI or SWEET TORTELLI should be consumed the same day because the moisture of the filling tends to soften the raviolo dough, causing it to lose crispness.
