Sweet ravioli carnival (ravioli dolci di carnevale)

Tuesday, February 9, 2010

Serves 4.
For the pastry:
500 g / 1 lb 2 oz / 3 1/3 cup plain flour, 100 g / 4 oz / 1/2 cup granulated sugar, 80 g / 3 oz / 6 tbsp lard (or butter), 1 egg yolk, vanilla essence, icing (confectioner's) sugar, oil for frying.
For the filling:
450 g / 1 lb / 2 1/4 cups fresh ricotta cheese, 120 g / 5 oz / 5/8 cup granulated sugar, vanilla essence, half a lemon, ground cinnamon, candied pumpkin, plain (semi sweet) chocolate ( half a bar).
Mix the flour with half a glass of water, working in the sugar, the lard, the beaten egg yolk and a drop of vanilla essence. When the dough is smooth and elastic, form it into a ball and leave for half an hour to rest. To make the filling, use a spatula to combine the sugar, grated lemon rind, a drop of vanilla essence, a pinch of cinnamon, a tablespoon of diced candied pumpkin and the crumbled chocolate with the ricotta. Blend well. Roll out the pastry thinly and cut into 6-inch squares. Pile a little of the filling to one side of each square, fold the other side over and trim the edges with the special instrument for making ravioli. Fry the pastry squares in plenty of boiling oil. When they have turned golden, drain them and dredge with icing (confectioner's) sugar.
Preparation time: 1h+30'
Cooking time: 30'
Kcal (per serving): 1790
Proteins (per serving): 27
Fats (per serving): 104


One response to “Sweet ravioli carnival (ravioli dolci di carnevale)”
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javieth said...

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September 10, 2010 at 9:19 PM

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