Sweet tortelli with ricotta, are my variation of the typical Milanese pastries made with cream and found not only at Carnival but also for St. Joseph’s Day. Personally, I would prepare them every day if I could! Extraordinary sweet ricotta tortelli scented with lemon, or orange for those who prefer, this is the citrus season that allows us to use these fruits in numerous culinary specialties, both sweet and savory. But today we are talking about sweet ricotta tortelli that are loved by children and adults alike, just like Carnival, famously a children’s holiday but adults also have fun with masks and make-up, letting their imagination run wild.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, St. Joseph's Day
- Energy 1,128.07 (Kcal)
- Carbohydrates 61.89 (g) of which sugars 15.95 (g)
- Proteins 14.27 (g)
- Fat 94.79 (g) of which saturated 24.81 (g)of which unsaturated 66.28 (g)
- Fibers 8.21 (g)
- Sodium 85.57 (mg)
Indicative values for a portion of 150 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 for Sweet Tortelli
- 1 cup water
- 3.5 tbsp butter
- 2 cups flour
- 1 lemon zest
- 2 eggs
- 2 tbsp sugar
- 0.88 cup sheep ricotta
- 1.5 cups peanut oil (for frying)
Tools for Preparing Sweet Tortelli
- Small Pot
- Hand Whisk
- Ladle
Preparation of Sweet Ricotta Tortelli
Today we prepare sweet tortelli with ricotta
Put the water and butter in a saucepan, bring to a boil, stirring constantly until the butter is melted. Turn off the heat and pour in the sifted flour all at once.
Return to the heat and continue stirring, cook for a few more minutes. Let cool and add the sugar, grated lemon zest, and eggs one at a time.
Now add the ricotta.
Let the dough rest for thirty minutes
Prepare a small pot with oil, of course, for frying the ricotta tortelli.
In just a few minutes and once they are golden, let them drain on absorbent paper and serve sprinkled with powdered sugar.
Sweet tortelli with ricotta are ready.
https://blog.giallozafferano.it/vaipinacucina/castagnole-alla-ricotta-senza-glutine/
