The Venetian sweet carnival ravioli with cocoa is one of the many carnival recipes typical of Venetian cuisine.
Every family and town has its version of Venetian rufioi, and today I share the recipe from a grandmother close to me who often made them with cocoa.
They are perfect also because they are baked, want to fry them? No problem, they’ll be even more delicious.
I already tell you that this is not the original recipe from Costeggiola, but a delicious variant that I highly recommend trying.
Below I leave you other sweet carnival recipes and then we’ll go right under the photo to discover how to prepare the Venetian Sweet Carnival Ravioli with Cocoa!!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients for Sweet Carnival Ravioli with Cocoa
- 2 cups all-purpose flour
- 1 pinch salt
- 1/4 cup sugar
- 1 egg (medium-large)
- 2 1/2 tbsp butter
- 4 tsp rum
- 2 tbsp milk
- 1.4 oz amaretti
- 0.9 oz raisins
- 1 tbsp unsweetened cocoa powder
- 0.5 oz almonds
- 0.5 oz hazelnuts
- 1 tbsp rum
- 1 tbsp milk
Tools
- 1 Chopper
- 1 Bowl
- 1 Rolling pin
- 1 Baking tray for oven
Steps for Sweet Carnival Ravioli with Cocoa
Sift the flour with the salt, making a well on the work surface.
Place the sugar and cold butter cut into cubes in the center.
Knead with your fingertips until you get a sandy, crumbly mixture.
Add the egg, mix it well, then incorporate rum and milk and knead until you have a smooth and compact ball.
Let it rest covered with plastic wrap for 30 minutes.
Soak the raisins in cold water.
Chop the amaretti, almonds, and hazelnuts finely with a chopper or a food processor equipped with blades.
Pour the chopped mixture into a bowl, add the unsweetened cocoa, the squeezed raisins, rum, and milk, and mix with a spoon.
The final dough should be dense and compact, if too soft add 1 tablespoon of breadcrumbs.
Roll out the dough between 2 sheets of parchment paper to a thickness of 1/16 – 1/8 inch.
Cut out squares of 3 inches, pick a teaspoon of filling and place it on one of the corners of each square.
Close to form a triangle (or handkerchief) sealing the edges well by pressing with your fingers.
Meanwhile, preheat the oven to 356°F in static mode.
Place the sweet carnival ravioli on a baking tray lined with parchment paper, well spaced apart.
Bake them on the middle shelf for 15 minutes, they should be cooked, dry but not golden.
Remove from oven, let them cool before sprinkling with powdered sugar.
Variants and tips
For a more delicious version, you can fry them in plenty of hot seed oil.
In Vicenza, they are filled with mustard; in other areas, candied fruit is added.
In Verona, they are prepared on September 12 for the feast of the holy name of Mary.
Other recipes
If you want to see other types of recipes you can return to HOME
