As soon as we mention sweet ravioli with ricotta and chocolate, the mind drifts to the enveloping aroma of frying sizzling in hot oil and the irresistible taste of a creamy filling that melts in your mouth.
This recipe is a little treasure chest of memories, a simple dessert but capable of encapsulating an explosion of taste and emotions. Fried sweet ravioli were a staple of winter celebrations, especially at Carnival, when the house filled with joy and the irresistible scent of vanilla sugar. Grandma would roll out the dough with skill, creating a thin but resilient pastry, perfect for enclosing that luscious ricotta and chocolate filling that I loved so much.
And then there was the moment of frying, the most awaited and feared. Awaited, because it meant that the ravioli were almost ready to be enjoyed. Feared, because grandma always repeated to be careful with the boiling oil. I would watch, enchanted, as the ravioli puffed up and turned that golden and tempting color. Then came the most magical part: a generous sprinkle of powdered sugar, transforming them into small masterpieces.
Today, I continue this tradition and prepare this enchanting guilty pleasure for my family. They are perfect to serve at the end of a meal, to offer to friends with a coffee, or simply to enjoy alone, indulging in a moment of pure sweetness.
And if you’ve never tried them, it’s time to make up for it: once you’ve tasted them, it will be impossible to resist their goodness!
Don’t miss these other delicious desserts for Carnival:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 110.44 (Kcal)
- Carbohydrates 15.34 (g) of which sugars 5.91 (g)
- Proteins 2.79 (g)
- Fat 4.39 (g) of which saturated 1.92 (g)of which unsaturated 2.04 (g)
- Fibers 0.28 (g)
- Sodium 43.02 (mg)
Indicative values for a portion of 40 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 for Sweet Ravioli with Ricotta and Chocolate
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 3 1/2 tbsp butter
- 2 eggs
- 1/3 cup milk
- 1 1/3 tbsp rum
- 1/2 packet baking powder
- 1 lemon
- 1 pinch salt
- as needed sunflower oil
- 5 oz ricotta
- 1 oz dark chocolate chips
- 1/4 cup sugar
- 1 tbsp powdered sugar
Preparation of Sweet Ravioli with Ricotta and Chocolate
In a bowl, sift the flour and baking powder (8 g). Make a well in the center and add the eggs, sugar, softened butter cut into pieces, milk, rum, grated lemon zest, and salt.
First, mix the ingredients in the center with a fork and gradually incorporate the flour. Continue mixing everything until it becomes difficult to work with the fork.
Then, transfer the dough to a lightly floured work surface and knead it by hand. You should obtain a homogeneous dough that doesn’t stick to your hands.
Wrap the dough ball with plastic wrap and let it rest in the fridge for 30 minutes.
In a bowl, work the well-drained ricotta with sugar and chocolate chips to create a smooth cream.
Take the dough from the fridge and roll it out with a floured rolling pin into a sheet.
Then, cut rectangles with a fluted pastry wheel and place the ricotta on one half of them.
Brush the edges of the ravioli with a little water and cover them with the remaining pastry rectangles. Seal the edges well with your fingers and finish them off with a fork’s tines.
Now heat the oil well in a high-sided pan and immerse a few ravioli at a time, turning them frequently. When they are golden and puffed, drain them on a paper towel or absorbent paper.
Finally, decorate the sweet ricotta and chocolate ravioli with powdered sugar.
Preservation of Fried Sweet Ravioli with Ricotta
Fried sweet ravioli are irresistible when freshly made, when the pastry is crispy and the filling is still soft, but if there are any leftovers (a rare occurrence! 😋), here’s how to best preserve them:
At room temperature: store them in an airtight container for a day. If you want, you can reheat them in the oven at 320°F for 5 minutes.
In the fridge: place them in a tightly closed container and consume them within 2-3 days. Before serving, warm them up for a few minutes in the oven.
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FAQ
Can I make them in advance?
You can prepare the ravioli and store them uncooked in the refrigerator, for a few hours before frying them.
How do I prevent the ravioli from opening during cooking?
Run a bit of water along the edges and seal them well, pressing with your fingers or with the tines of a fork.
What chocolate should I use for the filling?
Dark chocolate is perfect because it balances the sweetness of the ricotta, but you can also use milk chocolate.
Can I bake the sweet ravioli instead of frying them?
Yes, but the texture will be different. If you prefer a lighter version, bake them at 350°F for about 15-20 minutes, until golden brown.
