The Sweet Ravioli with Ricotta and Nutella are easy to make and incredibly delicious. A shortcrust pastry shell encloses a filling of ricotta and chocolate; I love the combination between the pastry and the soft ricotta cream. The Sweet Ravioli are perfect at any time of the day, you can’t just have one. I used a classic shortcrust pastry, but I also tried this recipe with orange shortcrust pastry and I can tell you that it’s a guaranteed success in both variants.
- Difficulty: Very Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 167.60 (Kcal)
- Carbohydrates 19.94 (g) of which sugars 7.12 (g)
- Proteins 4.11 (g)
- Fat 8.40 (g) of which saturated 5.27 (g)of which unsaturated 3.00 (g)
- Fibers 0.71 (g)
- Sodium 121.16 (mg)
Indicative values for a portion of 30 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
Recipe for about 25/30 ravioli
- 2 3/4 cups All-purpose flour
- 7 tbsp Sugar
- 1 egg
- 2 egg yolks
- 1/2 cup butter (room temperature)
- 1 pinch Salt
- 1 lemon zest (grated)
- to taste Sweetened cocoa powder
- 1 cup cow's milk ricotta
- 4 tbsp Nutella®
Preparation of Sweet Ravioli
For the shortcrust pastry procedure click here
While the pastry is resting, start preparing the filling:
In a bowl, place the fresh ricotta and Nutella, and mix everything well with a hand whisk until you get a creamy mixture. If desired, you can also add dark chocolate chips to the mixture.
Once the pastry has rested, roll out the dough on a floured work surface and create a sheet about 1/8 inch thick. If you have a ravioli cutter, that’s great; I used a cookie cutter. Cut out rounds, two for each ravioli. With a spoon, place the filling in the center of each round and brush the edges with a little water to help the second round adhere and prevent it from opening during baking. Cover with the second round and continue until the shortcrust is finished, then seal the edges well with the tines of a fork.
Place the sweet ravioli on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for about 15-20 minutes. Once cooked, let them cool on a wire rack. Before serving, dust with sweetened cocoa powder and enjoy!
Storing Sweet Ravioli
The Sweet Ravioli with Ricotta and Nutella can be stored under a glass dome for a few days. The filling can also be made with apricot jam
