SWEET RAVIOLI RECIPE for Carnival with Nutella
I’ll be honest, I never loved Carnival even as a child — I didn’t enjoy dressing up or putting on makeup, but guess what I always looked forward to?
Obviously the sweets tied to this season!!!
Of all of them, “bugie” are the most representative of Carnival; there are a thousand varieties and different names depending on the region in which they are made: chiacchiere, frappole, cenci, frappe, fiocchi, crostoni and I could go on forever.
My favorites have always been the filled ones, a indulgent variant of the traditional ones enriched with jam or Nutella.
Today we’ll make together how to prepare excellent SWEET CARNIVAL TORTELLI with a Nutella heart that will win you over at the first taste.
If you like, have your children help you with the preparation (frying excluded of course!), it will be a game for everyone and before eating them don’t forget a generous dusting of powdered sugar!!!!
If you are looking for other Carnival SWEETS recipes also look at
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Cooking time: 10 Minutes
- Portions: about 20 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Energy 1,066.02 (Kcal)
- Carbohydrates 50.56 (g) of which sugars 15.18 (g)
- Proteins 7.72 (g)
- Fat 94.10 (g) of which saturated 16.61 (g)of which unsaturated 72.34 (g)
- Fibers 1.44 (g)
- Sodium 145.30 (mg)
Indicative values for a portion of 50 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
- 2 1/2 cups all-purpose flour (00 flour)
- 1/3 cup granulated sugar
- 3 1/2 tbsp butter (soft)
- 1/2 shot Strega liqueur (or another aromatic liqueur)
- egg (1 whole)
- salt (1 pinch)
- 1/3 cup milk
- 1 lemon zest
- 1 orange zest
- baking powder (1 tsp)
- as needed hazelnut spread
- vegetable oil
- as needed powdered sugar
Tools
- Bowl
- Rolling pin
- Frying pan
METHOD
Put in a bowl: sifted flour with the baking powder, sugar, grated lemon and orange zest and a pinch of salt, then mix quickly with a spoon. Add to the dry ingredients: milk, 1 whole egg, butter in pieces (soft) and the Strega liqueur or another aromatic liqueur. Work the dough by hand or with a stand mixer and as soon as it is compact enough transfer it to a lightly floured work surface.
Work the dough quickly by hand until it becomes smooth and homogeneous, then form a loaf, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. After resting, take the dough, flatten it with your hands or a rolling pin and fold it into three. Cut off 1/3 and, using a rolling pin or pasta machine, roll a sheet as thin as possible (maximum 1.5-2 mm).
Now that you have prepared the sheets, place small mounds of Nutella or another spread on each one, spaced a little apart. Fold the sheet like a book to form the sweet ravioli and enclose the filling mounds. Seal the dough well all around the edges of the sweet tortelli, trying to remove the air from inside the raviolo. Cut the Tortelli with a pastry wheel creating squares about 1 1/2–2 inches per side (or rectangles). Proceed the same way with the other dough sheets.
In a large pan heat a generous amount of vegetable oil until it reaches temperature (347°F). To check if the oil is at the right temperature, simply drop a small piece of leftover dough: if it floats immediately you can start frying. Fry the sweet carnival ravioli a few at a time and turn them during cooking. It will only take a few minutes. As soon as they puff up and are lightly golden, remove them with a slotted spoon and place them on a plate lined with absorbent paper to remove excess oil. The sweet carnival ravioli are ready to be served with a dusting of powdered sugar.
Notes
STORAGE
“Bugie” are best eaten fresh; otherwise the dough will lose its crispness and become soggy. If you happen to have leftovers, you can store them in an airtight container for up to one day.
TIPS & VARIATIONS
The dough can be prepared directly in a stand mixer; otherwise you can proceed comfortably by hand.
I filled them with Nutella, but naturally you can substitute the hazelnut spread with the jam of your choice following the same procedure.
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