Sicilian ravazzate with ragù are one of the most appreciated items of Sicilian snack foods, a lighter variant of the classic fried ones, yet equally tasty and fragrant. This traditional Sicilian dish, made from a soft dough filled with classic ragù with peas and cheese, is baked to achieve a golden and crispy outside, while remaining soft and flavorful inside. Perfect for a convivial dinner or a special occasion, oven-baked ravazzate are easy to prepare if you already have ragù ready. I made them using My Classic Gran Ragù Star. The ravazzate, with their aroma, are true Sicilian comfort food!
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cans of My Classic Gran Ragù Star
- 2.8 oz peas, canned, drained
- 1.8 oz provola (or mozzarella for pizza)
- 1/2 cup water
- 2 cups all-purpose flour
- 2 tbsp butter
- 1.4 tbsp sugar
- 1.7 tsp fresh brewer's yeast (or 1 tsp of dried yeast)
- 1 tsp salt
- 1 egg yolk (for brushing)
- as needed sesame (For the surface of the ravazzate)
Steps for Sicilian Ravazzate with Ragù
Start by preparing the dough for the ravazzate.
In a bowl, combine the flour, yeast, a pinch of salt, and warm water gradually. Knead and only after a few minutes, add the softened butter.
Transfer the dough to a work surface, knead by hand to obtain a smooth, elastic, and homogeneous loaf. Place in a clean bowl, cover with a cloth, and let rise for about an hour and a half, until it doubles in volume.In the meantime, take the ready My Classic Gran Ragù Star, put it in a saucepan, add the previously drained peas, and let it cook for a few minutes. This step allows the peas to release their flavor and make the filling even more savory and homogeneous.
When the dough has risen, roll it out on a floured surface and cut pieces of about 2.5 oz each. Flatten them with your hands, place a generous spoonful of My Classic Gran Ragù Star in the center, add a piece of cheese, and close the circle, sealing the edges well. Create balls and let them rest on a baking tray lined with parchment paper and covered with cling film, for at least 30 minutes.
At this point, preheat the oven to 356°F, brush the surface of each ravazzata with some beaten egg yolk and sprinkle with sesame seeds. Bake in the oven for about 25-30 minutes or until they are well golden. Once baked, remove the ravazzate from the oven and serve hot. With their soft and tasty heart, they will literally melt in your mouth.
See you next time from Sapore di Arianna!
Storage
Sicilian ravazzate can be stored in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container. Before eating, you can reheat them in the oven at 356°F for 5-10 minutes to make them softer.
It’s possible to freeze them even before baking. Then, when you want to consume them, just bake them directly.
I prefer to freeze them after baking. In this case, before eating, they should be thawed and then reheated in the oven or microwave.