The Rufioli di Costeggiola, sweet carnival ravioli must be fried, are a delicacy that celebrates the tradition and warmth of Carnival in Veneto.
These delicious ravioli, typical of the small town of Costeggiola, are a culinary treasure that brings with it centuries of history and local culture.
Traditionally prepared to celebrate Carnival, and especially for January 17th, the day of Saint Anthony Abbot, protector of domestic animals.
The Rufioli di Costeggiola are a true explosion of flavors: the soft dough wraps a sweet filling that varies from family to family, making every taste a unique and unrepeatable experience.
Each year, during Carnival, the houses of Costeggiola are filled with the intoxicating aromas of these ravioli, bringing joy and conviviality to families and visitors.
The preparation of Rufioli is a ritual that involves the entire community, a moment of sharing and celebration that brings young and old together around the kitchen table.
Let’s discover below the photo how to prepare the Rufioli di Costeggiola sweet carnival ravioli!!
Other carnival sweets:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Carnival
Ingredients Rufioli di Costeggiola sweet carnival ravioli
- 24.7 oz all-purpose flour
- 1 pinch salt
- 3 eggs (large)
- 7.1 oz sugar
- 7.1 oz amaretti cookies
- 7.1 oz dry biscuits
- 3.5 oz raisins
- as needed water
- 5.3 oz pine nuts
- 5.3 oz walnuts (or almonds)
- 1.7 oz rum
- as needed peanut oil (or lard, for frying)
- as needed powdered sugar (for dusting)
Tools
- 1 Bowl
- 1 Chopper
- 1 Rolling Pin
- 1 Pastry Cutter round 8 cm
Steps Rufioli di Costeggiola sweet carnival ravioli
On the work surface place the flour, a pinch of salt, and make the classic fountain shape.
Break the eggs in the center, add the sugar, and start to mix everything with your fingertips.
Once a smooth and homogeneous dough is obtained, wrap it in plastic wrap and let it rest for at least 1 hour.
Preferably prepare it the day before so the flavors blend well.
Crumble the dry biscuits with your hands and moisten them with a little warm water.
In the chopper insert the amaretti, walnuts (or almonds), raisins, and pine nuts and chop them quickly.
Add the moistened dry biscuits and, if you like, some chopped candied citron.
Finally, add rum or another liqueur of your choice until you have a homogeneous filling that does not crumble.
Roll out the dough between 2 sheets of parchment paper, and with a round pastry cutter of 3 inches, cut out discs.
Knead the scraps again and cut out more discs.
Fill each disc with 1 heaping tablespoon of filling.
Seal in a half-moon shape by pressing the edges to seal the carnival fried ravioli.
Fry the Venetian rufioi in plenty of peanut oil (Lard was used in the past) turning them when they are crispy on one side.
Drain them on absorbent paper and sprinkle generously with powdered sugar before enjoying them.
Tips and Variations
Do you want to make them lighter? You can bake them in the oven, place them on a baking sheet covered with parchment paper and bake in the middle rack at 350°F static mode for 10/12 minutes.
You can substitute rum with grappa and walnuts with almonds.
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