Sweet ricotta ravioli are a typical recipe from Abruzzo, although the precise origin is a small village in the province of L’Aquila, Navelli.
The recipe I propose is the one that has always been prepared at home and is the original recipe, so trust me for the doses and ingredients.
The version I propose is the fried one to be suggested at Carnival, but also during the year.
This recipe was born as a sweet recipe dressed with sauce, a bit particular, but that’s just how it is.
At home, I have always seen my grandmother and my mother prepare them and each time it seemed like they were going to prepare something very special… because I had never eaten them !!!!
One day I made up my mind that I had to have my husband try them, and I made them both in sauce and fried like this.
You might wonder how I do it since I often prepare recipes that I have never tried… well, there are some things I don’t eat but still prepare for my family, and in this case, I go by smell, and then I might have my husband do the final tasting to be sure of the taste… but I trust my nose a lot.
For the recipe, I used the sheep ricotta from the company Pinna cheeses, a company rich in history, and their products are a guarantee.
So let’s prepare sweet ricotta ravioli together, following my advice and various indications in the recipe!!!
Approx. total Kcal 4000
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 50-60
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients for the dough to make Sweet Ricotta Ravioli
- 4 Medium eggs
- 1 pinch Salt
- 10.5 oz Re-milled durum wheat semolina
- 3.5 oz All-purpose flour + more for the work surface if needed
- 19.4 oz Sheep ricotta
- 1 Egg yolk
- 3 tbsp Sugar
- 1 tbsp Pinch of cinnamon
- Sunflower or peanut oil
- 2.1 oz Powdered sugar
Preparation of Sweet Ricotta Ravioli
Prepare the dough and place the eggs in a bowl, beat them, and add a pinch of salt, start working by adding the semolina flour, mix, and continue working on a surface for a while.
Then add the all-purpose flour and continue to work until you get a homogeneous and especially non-sticky dough.
Like all good Abruzzese pasta, the dough should be nice and firm, because we like pasta “ignorant”… in the sense that, for example, the fettuccine are quite thick and for cooking, they do not cook very quickly precisely because of the processing.
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, which is the best, add the egg yolk, sugar, cinnamon powder, and mix well until all the ingredients are well incorporated.
At this point, make the sheets with the pasta machine, remembering that in this case, they should not be too thick, but neither too thin.
Once the sheets are obtained, place mounds of filling on the sheets at an appropriate distance.
then fold the sheet lengthwise, pressing between each ravioli to expel the air, then cut them into the desired shape and seal them with the help of a fork.
Help yourself with the pictures available in the recipe for a good result.
At this point, heat the oil and when the temperature is reached, cook the ravioli over medium heat.
Drain on paper towels and once cooled, serve with a sprinkle of powdered sugar.
