Fried Ricotta Ravioli: An Unexpected Delight

You have to try making these fried ricotta ravioli! It's a game changer for dessert—trust me, you'll love it!

The Hidden Gem of Italian Desserts

When it comes to Italian desserts, fried ricotta ravioli might not be the first thing that pops into your head, but let me tell you, it should be! I stumbled upon this delightful dish during my travels in Italy, where I encountered Nonna Claudia’s version from Montelibretti. The crispy exterior combined with the creamy, sweet ricotta filling is nothing short of a culinary revelation. If you’re looking for a unique treat that’s sure to impress your friends and family, these ravioli are just the ticket!

A Taste of Tradition

The beauty of making fried ricotta ravioli lies in its simplicity and tradition. As I sat in Nonna Claudia’s kitchen, she shared her wisdom on crafting the perfect dough. She emphasized that the secret is in the sfoglia (dough), which should be rolled out evenly with a long rolling pin. "If done right," she chuckled, "you could lift it with just a breath." This light-hearted moment made me appreciate the craft behind this dish even more.

Ingredients That Shine

Here’s what you need to get started:

• For the pasta: 500g of Evolutiva Petra flour and 3 eggs.
• For the filling: 400g of sheep’s ricotta, lemon zest (from untreated lemons), cinnamon, sugar, Sambuca, and an egg for binding.
• Finally, don’t forget extra virgin olive oil for frying!

I was amazed at how these humble ingredients could transform into something so indulgent. Each bite brings back memories of warm family gatherings and laughter around the table.

Crafting Your Ravioli

The process begins by mixing flour and eggs until you form a soft dough. After letting it rest for about thirty minutes (a perfect time for a quick chat over coffee!), it’s time to roll it out. Here’s where it gets exciting: You want that dough thin enough to see your hand through but not too dry or sticky.

• Shape your pasta into rectangles after placing a spoonful of that luscious ricotta mixture on one side.
• Fold over and seal them tightly—don’t let any filling escape!
  This was my favorite part; there’s something incredibly satisfying about creating these little pockets of joy.

Frying to Perfection

Once your ravioli are formed, heat up some olive oil until it reaches a golden temperature. Gently place each raviolo into the bubbling oil and watch as they turn into golden bites of bliss. The aroma wafting through my kitchen was intoxicating! Just when you think they’re ready (golden brown perfection), sprinkle them with sugar before serving—they’re best enjoyed warm!

FAQs About Fried Ricotta Ravioli

How do I store leftover ravioli?
Keep any extras in an airtight container in the fridge for up to three days. Reheat gently in the oven or air fryer to retain crispness!

Can I use other types of cheese?
Absolutely! While ricotta is traditional, experimenting with mascarpone or even a blend can lead to delicious results.

What wine pairs well with fried ravioli?
I recommend a light dessert wine like Moscato d’Asti—it complements the sweetness without overpowering those delicate flavors.

In conclusion, whether you’re celebrating Carnival or just craving something special, these fried ricotta ravioli will take center stage at your next gathering. So roll up your sleeves and embrace this culinary adventure; you’ll be glad you did!

Photo by Yeh Xintong on Unsplash