WEEKDAYS 1e|12c|p

Fried Sweet Ravioli with Ricotta

Fried Sweet Ravioli Ricotta Antoinette Lordo
Dinner meets dessert in these sweet ravioli pockets filled with dark chocolate and ricotta.
skill level
Moderate
time
Over 120min
servings
16
cost
$
Contributed by :
Dinner meets dessert in these sweet ravioli pockets filled with dark chocolate and ricotta.
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ingredients
  • For the Dough:
  • 4 cups Flour
  • 1/2 cup Sugar
  • Pinch of Salt
  • 1 stick of Butter (softened)
  • 1 cup Whole Milk
  • 1/2 teaspoon Vanilla
  • 1 Egg Yolk (beaten; reserve white for sealing)
  • Canola Oil (for frying)
  •   
  • For the Filling:
  • 2 cups Fresh Ricotta (strained)
  • 2 ounces Mini Dark Chocolate Chips
  • 1/2 teaspoon Vanilla
  • Zest of 1 Lemon
  • 1/2 teaspoon Cinnamon (plus more to garnish)
  • 3/4 cup Powdered Sugar (plus more to garnish)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups Fresh Ricotta (strained)
    Strain liquids from ricotta for few a hours in the refrigerator. 
  • 2
    4 cups Flour
    1/2 cup Sugar
    Pinch of Salt
    1 stick of Butter (softened)
    1 cup Whole Milk
    1/2 teaspoon Vanilla
    1 Egg Yolk (beaten; reserve white for sealing)
    Prepare dough by mixing flour, sugar and salt in a large bowl, add to it soft butter in pieces. In a measuring cup, mix the milk, vanilla and egg yolk, and set aside. Start working in butter with hands then slowly add milk mixture. The dough will be rather tough. Knead dough for 10 minutes. Wrap in plastic wrap and set aside for 1 to 2 hours to rest in a cool place (though not in the refrigerator.)
  • 3
    2 ounces Mini Dark Chocolate Chips
    1/2 teaspoon Vanilla
    Zest of 1 Lemon
    1/2 teaspoon Cinnamon (plus more to garnish)
    3/4 cup Powdered Sugar (plus more to garnish)
    Prepare filling by mixing with spoon all ingredients in medium bowl.
  • 4
    Canola Oil (for frying)
    Heat the oil about 4 to 5 inches deep in a heavy bottomed pot or dutch oven to 350-370 degrees. 
  • 5
     
    Cut the dough into 4 equal sized pieces. Flour the work surface, and roll out each section large enough to fit 4 round raviolis, using a 4 1/2 to 5 inch pastry round, (it will be approximately 1/8th-inch thick.) Fill each with approximately 1 tablespoon filling, and use the egg white to seal around circle. Fold ravioli in half, press with fork teeth to seal. 
  • 6
     
    Place 2 to 3 raviolis in hot oil at a time and fry until golden brown. Place on paper towels to cool and sprinkle powder sugar on both sides once cooled slightly. Serve slightly warm. Garnish with powdered sugar and cinnamon to serve.
 
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