Sweet ravioli with ricotta, are the sweet ravioli classes that are prepared in many variations and with many different names, the most famous are the Seadas. The sweet ravioli can also be filled with various jams or cocoa cream. The dough recipe for making carnival ravioli with ricotta is by the pastry chef I. Massari

DifficultyEasy
CostVery cheap
Preparation time1 Hour
Rest time30 Minutes
Cooking time2 Minutes
Cooking methodFrying
CuisineItalian

Ingredients

For ravioli dough

8.8 ounces high gluten flour (250 g)

1.0 ounces sugar (30 g)

0.70 ounces unsalted butter (20 g)

1 pinch salt

¹/₂ lemon (zest)

¹/₂ vanilla bean

For ricotta filling

8.8 ounces ricotta cheese (250 g)

3.5 ounces sugar (100 g)

¹/₂ lemon (zest)

¹/₂ tablespoon cinnamon powder

For frying

35 ounces peanut oil

For decoration

3 tablespoons icing sugar

Tools

1 Planetary Mixer

1 Bowl

1 Pasta Machine

1 Sieve

1 Ring

1 Pot

Steps

Put all the ingredients in the planetary mixer and knead until the dough is smooth, or knead by hand. Leave to rest covered with film for 30 minutes. In the meantime, sift the ricotta and mix it with the icing sugar and flavorings using a whisk. Take the dough and divide it into 4 parts. Lightly flour, crush a piece of dough with your hands and pass it between the rollers of the machine. Go over until you get a thin sheet of 0.15 inch (4 mm), gradually lowering the numbering. Proceed in the same way for the remaining dough. Heat the oil to 338 ° F (170 ° C) and with a pastry cutter with a diameter of 1.9-3.1 inch (5-8 cm) cut some discs of dough. Stuff with a spike of ricotta and close with the dough thus obtaining a ravioli, seal the edges well with the prongs of a fork. Fry a few at a time for a couple of minutes or until golden brown. Drain on absorbent paper. Sprinkle with powdered sugar.