Sweet ravioli with ricotta are among the most beloved Carnival desserts, delicious and irresistible, perfect to make at home with a few ingredients.
For me, they also have special meaning because they are my husband’s favorite Carnival dessert, and every year they simply cannot be missing from our table.
These filled desserts are made with thin dough discs enclosing a soft ricotta and chocolate filling, a classic combination that everyone loves, both adults and children.
Once formed, you can choose to fry them for a more traditional result, or bake them for a lighter but equally delicious version.
They are easy and quick to prepare, ideal for enriching the Carnival desserts tray along with other classic recipes, like chocolate castagnole, and once made, they literally disappear.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 17Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Carnival
- Energy 714.17 (Kcal)
- Carbohydrates 25.16 (g) of which sugars 11.57 (g)
- Proteins 4.19 (g)
- Fat 67.91 (g) of which saturated 15.63 (g)of which unsaturated 49.15 (g)
- Fibers 0.88 (g)
- Sodium 40.30 (mg)
Indicative values for a portion of 45 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
First, I prepare the shortcrust pastry and let it rest in the refrigerator. Meanwhile, I prepare the ricotta filling.
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg (medium size)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 7 oz ricotta cheese
- 1/4 cup sugar
- 2 oz dark chocolate (chopped)
- 1 lemon (zested)
- to taste powdered sugar
- 1 qt peanut oil (only if you choose to fry)
Useful Tools
- Bowl
- Rolling pin
- Cookie cutter round with 4-inch diameter
- Fork
- Parchment paper
- Baking sheet
Steps
In a bowl, I combine the flour with the sugar, salt, and vanilla extract. I make a well in the center and add the egg and cold butter in pieces, then quickly mix until I obtain a smooth and soft dough. I wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
In a bowl, I work the ricotta with the sugar and lemon zest until I obtain a smooth and homogeneous cream.
I add the chopped chocolate and stir gently. Set aside.I roll out the dough on a lightly floured surface to a thickness of 1/16-1/8 inch.
Using a round cookie cutter, I cut out circles.
I place a teaspoon of filling on one half of each circle, then fold them into a half-moon.
I seal the edges well with a fork and continue in the same way until all ingredients are used.Baked sweet ravioli with ricotta
I place the ravioli on a baking sheet lined with parchment paper.
I bake in a static oven at 356 °F for 12-14 minutes, until they are lightly golden.
Once out of the oven, I immediately sprinkle them with powdered sugar.Fried sweet ravioli with ricotta
I heat plenty of peanut oil in a saucepan.
I fry a few ravioli at a time, gently turning them, for less than 1 minute, until they are puffy and golden.
I drain them on paper towels and sprinkle with powdered sugar.
Storage and tips for sweet ricotta ravioli for Carnival
Carnival sweet ravioli are best when freshly made, but can be stored for 1-2 days in a well-sealed container.
You can customize the filling by replacing chopped chocolate with chocolate chips or by flavoring the ricotta with vanilla or orange zest.
They are perfect to serve for snack, as a dessert, or to enrich the Carnival dessert tray.
