Sweet ravioli with sauce is a typical recipe from Abruzzo, even though its precise origin is from a small town in the province of L’Aquila, Navelli. As far as I know, they also prepare them in Teramo with a slightly different recipe.
The sweet ravioli recipe I suggest is the one that has always been prepared in my family and it is the original recipe, so trust the quantities and ingredients.
I always saw my grandmother and my mother prepare them, and each time it seemed like they were about to make something special… because I had never eaten them!!!
One day I decided I had to let my husband try them, and I must say he ate them gladly, even my son ate them, so even if the recipe seems strange, try it at least once.
You might wonder how I manage, since I often prepare recipes I have never tried… well, I don’t eat some things, but I still prepare them for my family, and in this case, I rely on my sense of smell and then maybe have my husband do the final taste test to make sure the flavor is right… but I trust the smells a lot.
Moreover, there is also a version of this recipe served as a dessert where the ravioli are fried, and they are really superb. For the recipe, I used sheep ricotta from the Pinna cheese company, a company rich in history and their products are a guarantee.
So let’s prepare the sweet ravioli with sauce together, following my advice and the various instructions in the recipe!!!
The calories refer to the entire recipe with the total amounts of pasta and filling.
Approx. 3277 Kcal total
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4-5 people
- Cooking methods: Slow Cooking, Boiling
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All Seasons
Ingredients for the Sweet Ravioli Pasta with Sauce
- 4 Eggs
- 1 pinch Salt
- 300 g Re-milled Durum Wheat Semolina
- 100 g All-purpose Flour + extra for work surface if needed
- 550 g Sheep Ricotta
- 1 Egg Yolk
- 3 tablespoons Sugar
- 1 tablespoon Ground Cinnamon
- 700 g Peeled Tomatoes
- to taste Salt
- to taste Basil
- 1/2 Onion
- 100 g Grated Parmesan Cheese
Preparation of Sweet Ravioli with Sauce
First, start the sauce by frying the chopped onion in oil in a high-sided pan, then add the tomato passed through a food mill, salt, add a little water, chop the basil into pieces, stir and cook over medium heat, checking the cooking for about 1 hour and stirring occasionally.
Prepare the pasta and put the eggs in a bowl, beat them and add the pinch of salt, start the process by adding the semolina flour, mix and continue the process on a work surface, kneading for a while.
Then add the all-purpose flour and continue to knead until you get a homogeneous and above all non-sticky dough.
As with all good Abruzzo pasta, the dough should be quite firm, because we like “rough” pasta… meaning that, for example, the fettuccine is quite thick and doesn’t cook very quickly due to the way it’s made.
Once the dough is obtained, let it rest covered while we prepare the filling.
In a bowl, prepare the filling with the nice dry sheep ricotta, preferably homemade as it is the best, add the egg yolk, sugar, ground cinnamon and mix well until all ingredients are well incorporated.
At this point, roll out the dough sheets with a pasta machine, remembering that in this case, they should not be too thick, but not too thin either, to avoid the pasta breaking during cooking.
Once the sheets are obtained, place mounds of filling on the sheets at an appropriate distance, then close the sheet lengthwise pressing between the ravioli to release the air.
then cut them into the desired shape and seal with the help of a fork.
Use the photos available in the recipe for a good result.
At this point, salt the water for the pasta and when boiling, cook the ravioli checking the cooking.
Drain and season with the sauce, sprinkle with parmesan if desired and serve.Follow me on Facebook Pinterest Twitter Instagram YoutubeTelegram
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