Spritz Ravioli are an incredibly easy dessert to make and perfect to serve as an accompaniment to a good spritz prepared with Aperol.
To prepare these spritz ravioli, I used really simple ingredients and a dash of Aperol, for delicious fried bites that pair wonderfully with this classic aperitif!
If you love aperitifs with spritz and want a different accompaniment than usual, definitely try these spritz ravioli!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 2 eggs
- 2/3 cup ricotta
- 1 tbsp Aperol
- 1 tbsp cornstarch
- 1 orange (zest)
- granulated sugar (or powdered)
Steps
Prepare the dough for the spritz ravioli by pouring the flour into a fountain on the work surface.
Pour the eggs in the center, then start beating them with a fork, gathering the surrounding flour.
When the mixture becomes more consistent, knead energetically by hand until you obtain a smooth and homogeneous dough.
Let it rest while you prepare the filling.
Pour the drained ricotta into a bowl, add the grated zest of one orange, and give it an initial mix.
Also add the Aperol and cornstarch, which will prevent the filling from being too runny. Mix everything to obtain a well-blended filling.
Take the dough again, roll out the sheet to number 7, and then start cutting it with a knife.
Cut out squares of equal size. Fill each square with a small mound of filling using a teaspoon.
Close each spritz ravioli into a bundle, first folding it into a triangle, and then sealing all the edges to create a true bundle.
Fry the ravioli in plenty of hot oil.
When cooked, drain them from the oil.
Place the spritz ravioli, still warm and oily, into the granulated sugar.
Gather the ravioli on a serving plate and serve them at your aperitifs.
STORAGE
I recommend preparing and consuming spritz ravioli on the same day.
