Sweet ravioli with cream, a dessert I always prepare during the Carnival period along with frappe and castagnole. It is a dough very similar to a shortcrust pastry that remains crispy on the outside and very creamy inside, but what makes them very special is the firm cream that does not melt during cooking but remains beautifully firm and creamy. The sweet ravioli with cream can be made either fried or baked, resulting in two completely different recipes. I recommend trying them fried, and I’m sure you’ll love them right away. Now let’s see how to make them and what we need to make sweet ravioli with cream.
TRY THESE DELICIOUS CARNIVAL RECIPES AS WELL
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
FRIED SWEET RAVIOLI WITH CREAM CARNIVAL RECIPE
- 3 1/4 cups all-purpose flour
- 2/3 cup powdered sugar
- 6 tbsp soft butter
- 1 egg
- Half packet baking powder
- 1/2 cup milk
- grated zest of one lemon
- powdered sugar for dusting
- 3/4 cup milk
- 2 egg yolks egg yolks
- 1/3 cup sugar
- 3 tbsp all-purpose flour
- sunflower oil for frying
Steps
HOW TO PREPARE SWEET RAVIOLI WITH CREAM
To make sweet ravioli, prepare the dough by following this recipe.
Also prepare the firm cream by following this recipe
Now prepare the ravioli. Roll out the dough and cut thin strips at least 2 inches wide. Place dollops of cream almost in the center of the strips along the entire length, then fold the strips over themselves and, using a pizza cutter, cut in the center to create small squares. Heat the oil, and when it is hot, start frying the ravioli, then drain them on absorbent paper and dust with powdered sugar. They are delicious and still crunchy the next day.
