Carnival ravioli with ricotta are the classic sweet ravioli prepared in many variations and with many different names, the most famous being Seadas. Sweet ravioli can be filled with various jams or cocoa cream. The dough recipe for making carnival ravioli with ricotta is from master I. Massari. To make these carnival ravioli with ricotta, you prepare a kind of dough for the pastry, very elastic, but sweet and with butter; let it rest and then roll it out thin. At this point, it is ready to be cut with a round cookie cutter or a simple fluted wheel. Once filled, the ravioli must be immediately fried otherwise the ricotta will tend to wet the dough too much, so I recommend filling them as you fry them. These sweet ravioli are ideal for lovers of desserts with ricotta, but don’t miss out on Ricotta Fritters and Castagnole with Ricotta during the Carnival period. For the rest of the year, try the Ricotta Tart with Cherry Jam, but also the classic one, or the Ricotta and Pear Cake.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups Manitoba flour
- 2 tbsp sugar
- 1.5 tbsp butter
- 1/3 tsp salt
- 2 large eggs (2)
- 1/2 lemon (grated zest)
- 1/2 vanilla pod
- 1 cup ricotta
- 3/4 cup powdered sugar
- 1 lemon (grated zest)
- 1/2 tsp ground cinnamon
Tools
- 1 Stand mixer
- 1 Sieve
- 1 Bowl
- 1 Cookie cutter
- 1 Pasta roller
- 1 Pot
Steps
Put all the ingredients in the stand mixer and knead until you get a smooth dough, or knead by hand. Let it rest covered with plastic wrap for 30 minutes. In the meantime, sieve the ricotta and mix it with the powdered sugar and aromas using a whisk.
Take the dough and divide it into 4 parts. Lightly flour, flatten a piece of dough with your hands and pass it through the rollers of the pasta machine. Repeat until you get a thin sheet of 1/8 inch, gradually lowering the setting. Proceed in the same way with the remaining dough.
Heat the oil to 340°F and use a cookie cutter with a diameter of 2-3 inches to cut out dough discs.
Fill with a dollop of ricotta and close with the dough to obtain a ravioli, sealing the edges well with the tines of a fork.
Fry a few at a time for a couple of minutes or until golden. Drain on paper towels.
Dust with powdered sugar.
Advice
They keep for up to 2 days.
They keep for up to 2 days.
They keep for up to 2 days.
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