Catanese ricotta raviole (fried) like the ones from the café, actually even better
Sicilian ricotta raviole, like the rustic ricotta raviole, are part of the street-food and Catanese and Sicilian bakery tradition and belong to the big family of Sicilian ricotta desserts. They are very soft fried calzones filled with a delicious ricotta and cinnamon cream, an addictive treat. You can also make them in the oven with ready puff pastry or with half-made homemade puff pastry for baked raviole like the ones from the bar.
If you were born in Catania, studied there or have been there, you would recognize from meters away that smell of fried bakery mixed with vanilla and cinnamon that comes from the cafes in the historic center every morning — it’s unmistakably the fried ricotta raviole, a must for winter breakfasts for many locals.
Sweet Sicilian ricotta raviole are a soft treat with a creamy heart, a mix of aromas and memories — if you haven’t tried them, follow this recipe and you’ll see how dreamy they are!!
Ready to discover how to make sweet Sicilian ricotta raviole? Let’s go to the kitchen and find out together. If you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
Also check out:
–Easy fried doughnuts (graffe) without potatoes;
–Quick leavened dough fritters without kneading;
–Catanese castagnole with ricotta cream;
–Iris with ricotta (fried) Sicilian recipe;
–Cartocci fried with ricotta Sicilian recipe;
–Fried sugar rings without potatoes.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Cooking time: 5 Minutes
- Portions: about 12 raviole
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour (type 0)
- 1 3/8 cups Milk (warm)
- 2 1/2 tbsp Granulated sugar
- Half packet Active dry yeast (or 12 g fresh (about 0.42 oz))
- 1/4 cup Lard
- 2 tsp Salt
- 4 cups Sheep ricotta (fresh and well drained)
- 1/2 cup Granulated sugar
- 2 tsp Ground cinnamon
- to taste Lemon zest
- 1 tsp Vanilla extract
- as needed Sunflower oil for frying
- as needed Granulated sugar (for coating the raviole)
- as needed Milk (or water to seal the raviole)
Catanese ricotta raviole (fried): preparation…
Put the flour in a bowl, add the warm milk, the yeast and the sugar.
Stir to dissolve, then add the salt and the lard.
Work the dough in the bowl, then move to the countertop or work surface and knead vigorously.
The dough will be sticky at first and will gradually gain consistency without adding extra flour.
Once you have a smooth, homogeneous, well-developed dough (about 10 minutes), place it to rise in a warm spot — for example in the oven with the light on — until doubled, about 2 hours.
Shortly before the dough is ready, take the ricotta (it should be at least a day old and well drained), add the sugar, the vanilla extract, the cinnamon and the grated zest of half a lemon, mix and set aside.
After the dough has risen (never before), divide it into pieces of about 3 to 3.2 oz, shape into balls and let them rest and reproof for about 10–15 minutes in a warm place.
Roll each ball to a thickness of about 3/16 inch (approximately 0.2 in).
Place 1 1/2 tablespoons of ricotta in the center, brush the edges with milk or water and fold into a half-moon, sealing the edges very well to avoid the filling coming out. Heat the oil and dip a toothpick in — if it sizzles the oil is ready. Fry the raviole, turning them so they brown evenly; if they color too fast, lower the heat for a few minutes to avoid raw centers and burnt outsides.
Place the cooked raviole on paper towels to remove excess oil, then immediately toss them in granulated sugar, to which you can add a little vanilla powder if you like.
Serve your fritters while still warm — I assure you they will disappear in an instant!
Notes
I recommend eating the raviole a few minutes after frying. They will keep reasonably well for one day. Leftovers can be stored at room temperature for up to 24 hours — they will still be good, but not as fresh as just made.
