Carnival ravioli are a typical dessert of the period, but they are mainly baked and filled with ricotta and chocolate.
Sweet treats shaped like ravioli, not being a fried treat like almost all those of Carnival, are certainly lighter and more digestible.
They can be fried if desired, but I only made them in the baked version.
Carnival ravioli originated in ancient times from the recipe for ravioli with savory filling, then during the Carnival period, Italian families began to create these sweets to celebrate the festival.
The first evidence seems to date back to the 12th and 13th centuries, and it seems that the recipe was influenced by the Roman and Ligurian traditions.
Over time, each area of Italy began to create its version based on local ingredients.
Try making this recipe too, and if you make this or any other of my recipes, send me the photos, and I’ll publish them on my page with your name.
About 84 Kcal per ravioli
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 70 ravioli
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Carnival Ravioli
- 3 eggs (medium)
- 300 g sugar
- 1/3 cup whole milk
- grated zest of 1 lemon
- 1 pinch liquid vanilla
- 1 packet baking powder for sweets
- 3.5 oz butter
- 4 cups all-purpose flour
- 1 lb ricotta cheese
- 2/3 oz Strega liqueur (or similar sweet liqueurs)
- 130 g sugar
- 4.5 oz dark chocolate chips
- ml Alchermes
- 2/3 oz powdered sugar
Tools
- Baking trays baking trays
Preparation of Carnival Ravioli
For the dough, you can mix everything by hand, or with a hand mixer.
In the bowl, first put all the liquid ingredients, then add a little flour at a time and knead the dough, add the baking powder and sugar and continue to work until all the ingredients and flour are combined.
Knead for a few minutes, continuing on a work surface to obtain a well-kneaded soft dough.
Let the dough rest for a few minutes in the fridge while we prepare the filling.
For the filling, put the ricotta in a bowl with the sugar and mix, add the liqueur and chocolate chips, and mix everything well again.
At this point, prepare the pasta machine and roll out thin sheets with the dough prepared earlier, and if the dough is too sticky, add flour as needed.
Once you have the sheets, cut out circles with a pastry cutter, I used one about 3.5 inches, obviously, if yours is larger or smaller, the quantity of ravioli will vary.
Once you have the circles, fill them with the ricotta-based mixture by putting about a teaspoon on each circle, then fold them over themselves and place them on a baking tray lined with parchment paper.
As soon as the first tray is ready, you can start turning on the oven for baking, so while they cook, we will prepare the others.,
Bake the ravioli in a hot oven at 356°F and cook for about 15-20 minutes, checking the cooking.
Once all the ravioli are cooked and cooled, spray them with Alchermes here and there, and then dust them with powdered sugar.
Serve and enjoy your meal.
