Sicilian baked raviole with ricotta, the recipe for triangles of puff pastry filled with sweet ricotta cream. The baked version made with store-bought puff pastry of the famous Catania-style fried raviola is one of the most appreciated of the Sicilian ricotta desserts, and it is a recipe that belongs to Sicilian cuisine and grandmother’s recipes.
Today we’ll make together a very quick, practical and enticing dessert — one of those recipes you can prepare at the last minute that leaves everyone happy and satisfied.
You can prepare these Sicilian sweets for an afternoon snack or tea with friends and for a delicious family breakfast, just like we did a few days ago.
If you’re curious and want to make these delights with me, follow along — you’ll see how simple they are. Before going to the kitchen, remember that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Sicilian baked raviole
- 10.6 oz (about 1 1/4 cups) Sheep ricotta (fresh and dry, drained for at least one day)
- 3 tbsp Sugar
- to taste Ground cinnamon
- to taste Lemon zest
- 1 sheet Puff pastry sheet (Rectangular)
- 1 Egg
- 4 tbsp Milk
- to taste Powdered sugar
- to taste Sliced almonds
Tools
- Oven
- Baking sheet
Preparation of baked raviole with puff pastry
To make the raviole, start by preparing the sweet ricotta cream.
Place the dry, well-drained ricotta in a bowl, add the sugar, cinnamon, lemon zest and vanillin (vanilla powder), and stir to combine.
Unroll the rectangular puff pastry and cut out six squares. Place a generous tablespoon of ricotta cream in the center of each square. Brush the edges of each square with the beaten egg mixed with the milk, then fold to form a triangle.
Seal the edges without letting the filling spill out. Brush the surface with the egg-and-milk mixture, scatter the sliced almonds and bake in a conventional oven for about 20 minutes at 356°F, or until the desired golden color is achieved.
Remove from the oven, place on a rack and dust with powdered sugar. Serve preferably still warm.
Notes and tips
Store cooked raviole that are not consumed on a tray at room temperature, covered with a cloth, and consume within the next day.
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