The sweet carnival ravioli Venetian recipe with cocoa is one of the many carnival recipes typical of Venetian cuisine.
Every family and every town has its version of Venetian rufioi, and today I share with you the recipe from a grandmother close to me who often made them with cocoa.
They are also perfect because they are baked, want to fry them? No problem, they will be even tastier.
Let me already tell you that this is not the original recipe from Costeggiola, but a delicious variant that I highly recommend you try.
Below, I’ll leave you other sweet carnival recipes and then right under the photo, let’s find out how to prepare the Sweet Carnival Ravioli Venetian Recipe with Cocoa!!
- Difficulty: Easy
- Cost: Economical
- 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)
- 2.5 tbsp butter
- 4 tsp rum
- 2 tbsp milk
- 1.4 oz amaretti
- 0.9 oz raisins
- 0.5 oz 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 Drip pan 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 from the fridge cut into small pieces in the center.
Mix with your fingertips until you have a sandy, crumbly mixture.
Add the egg, making sure it is well incorporated, then add the rum and milk and knead until you have a smooth, 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 processor with blades.
Pour the chopped mixture into a bowl, add the unsweetened cocoa, the squeezed raisins, the rum, and the milk and mix with a spoon.
The final mixture should be thick 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 to 1/8 inch.
Cut out squares of 3 inches, take a teaspoon of filling and place it on one of the corners of each square.
Fold 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 sheet lined with parchment paper, spaced apart.
Bake them in the central rack for 15 minutes, they should be cooked, dry but not golden.
Remove from oven, let cool before dusting with powdered sugar.
Variants and Tips
For a more indulgent 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
