Carnival ricotta ravioli are classic sweet ravioli prepared in many variants and with many different names, the most famous being Seadas. Sweet ravioli can be filled also with various jams or cocoa cream. The dough recipe for making these Carnival ricotta ravioli is by master I. Massari. To make these Carnival ricotta ravioli, you prepare a type of pasta dough, very elastic, but sweet and with butter, let it rest and then roll it thin. At this point, it is ready to be cut, with a round pastry cutter or with a simple serrated 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 ricotta dessert lovers, but don’t miss out during the Carnival period also on the Frittelle and the Castagnole with ricotta. For the rest of the year, try the Ricotta tart with sour cherry jam, but also the classic, or the Ricotta and pear cake.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups Manitoba flour
- 2 tbsps sugar
- 1.5 tbsps butter
- 1/2 tsp salt
- 2 eggs (2)
- 1/2 lemon (grated zest)
- 1/2 vanilla bean
- 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 Pastry cutter
- 1 Pasta roller
- 1 Pot
Steps
Place all ingredients in the stand mixer and knead until you get a smooth dough, or knead by hand. Let rest covered with plastic wrap for 30 minutes. Meanwhile, sieve the ricotta and mix it with the powdered sugar and aromas using a whisk.
Take the dough and divide it into 4 parts. Slightly flour, flatten a piece of dough with your hands, and pass it through the pasta machine rollers. Repeat until you get a thin sheet of 4 mm, gradually lowering the number. Proceed the same way with the remaining dough.
Heat the oil to 340°F and with a pastry cutter with a diameter of 2-3 inches cut out dough disks.
Fill with a dollop of ricotta and close with the dough obtaining a ravioli, seal the edges well with the tines of a fork.
Fry a few at a time for a couple of minutes or until golden brown. Drain on absorbent paper.
Dust with powdered sugar.
Tips
They keep up to 2 days.
They keep up to 2 days.
They keep up to 2 days.
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