Piacentini Turtlitt (fried sweet ravioli) are traditional stuffed sweets from my area, Piacenza.

They are prepared for specific celebrations, usually for Carnival. These ancient sweets date back to the late Middle Ages, as evidenced by the filling, where we find fruit mustard and amaretti, and anciently instead of chestnuts, black-eyed peas were used, which were cheaper and more widespread in the plains. The addition of bitter cocoa is not a modern innovation but dates back to the Renaissance.

Naturally, there are countless variations of the recipe, I am publishing mine, handed down from my great-grandmother, eating these sweets is like taking a dive into the past. Their goodness has crossed the centuries to reach us, naturally with some small variations, but really very few. Believe me, they are worth trying

Here are other Piacenza recipes:

Difficulty: Medium
Cost: Medium
Preparation time: 30 Minutes
Portions: 40 pieces
Cooking methods: Frying
Cuisine: Italian
Seasonality: Winter, Carnival

230.36 Kcal

calories per serving

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Energy 230.36 (Kcal)
Carbohydrates 42.35 (g) of which sugars 16.55 (g)
Proteins 4.63 (g)
Fat 5.51 (g) of which saturated 2.82 (g)of which unsaturated 2.44 (g)
Fibers 2.01 (g)
Sodium 120.99 (mg)

Indicative values for a portion of 74 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

ingredients for the dough

2.2 lbs all-purpose flour
7.05 oz sugar
5.29 oz butter
2 egg yolks
3 eggs
1 lemon (grated zest)
1 small glass rum
as needed milk
1 pinch salt
1/2 packet baking powder
10.58 oz amaretti
3.52 oz unsweetened cocoa powder
17.64 oz plum jam
7.05 oz Cremona mustard
7.05 oz jam (chestnut)
1 small glass rum

Tools

Mixer Kenwood Prospero Stand Mixer with 26% discount
Rolling Machine Manual Pasta Machine with Crank Roller, Stainless Steel 430 Pasta Machine with 7 settings for Tagliatelle/Spaghetti/Lasagna/Ravioli (Silver)
Pastry Cutter Tescoma 630023 Multifunctional Pastry Cutter Roller
Slotted Spoon Stainless steel slotted spoon, kitchen utensil with handle for everyday use, for frying, steaming, and draining. Diameter: 7.1 inches. Total length: 17.3 inches
Absorbent Paper Deli, greaseproof paper sheets, disposable sandwich wrap paper, for family, bar, birthdays, parties, weddings, table decorations, 9.8 inches x 9.8 inches, 50 pieces

Steps

Prepare the dough, in the mixer’s bowl, put flour, baking powder, sugar, butter, and eggs. Start mixing with the paddle attachment at moderate speed, add the rum, salt, grated lemon, and a little milk to soften the dough. Mix everything, once the dough detaches from the sides, it’s ready, remove from the bowl and form a ball. Let it rest for 15 minutes
A tip, it would be better to prepare the filling the day before making the ravioli. Start by cutting the mustard into small pieces with a mezzaluna, and finely chop the amaretti. Put everything in a bowl where you will add the jams, the unsweetened cocoa, and the rum. Mix the ingredients well with a spatula, so it becomes a rather soft mixture
Take a piece of dough and roll out a fairly thin sheet about 1/16 to 1/8 of an inch thick and cut strips about 4 inches wide
Cut rectangles about 3 x 4.7 inches, place a little filling in the center
Cover by folding one edge of the dough, press the edges with a fork to seal
Fry in hot oil at about 356°F (peanut oil or lard). As soon as they are colored, remove them from the pan with a spatula, place them on a sheet of absorbent paper to remove excess grease. Then arrange them in layers on large plates, covering them with plenty of powdered sugar