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Ravioli dolci (sweet ravioli)
Ravioli Dolci Italy’s sweet take on a beloved classic are delicate dessert pastries that bring together the heartiness of pasta and the charm of pastry. Made from a tender, lightly sweetened dough, these little treats are filled with a creamy ricotta mixture that's brightened with citrus zest, sweetened with sugar, and sometimes studded with bits of chocolate or candied fruit.
Each raviolo is carefully sealed like a tiny treasure chest, then either fried to a golden crisp or baked for a gentler finish. Once cooked, they’re dusted with a snowfall of powdered sugar and served warm or at room temperature perfect for sharing.
Traditionally made during festive times like Carnevale or Christmas, ravioli dolci capture that unmistakable Italian joy: rustic, celebratory, and made to bring people together around the table.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 24 ravioli
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups (250g) all-purpose flour
  • 2 large eggs

  • 2 tablespoons granulated sugar

  • 1½ tablespoon olive oil (or 2 tablespoon butter softened)
  • Pinch of salt
  • 1–2 tablespoons water (if needed, to bring dough together)
Filling
  • 1 cup (250g) ricotta cheese, well-drained
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (40g) mini chocolate chips or finely chopped candied fruit (optional)
  • Zest of 1 lemon or orange
  • 1 egg yolk (optional, for extra richness)
  • 1/4 teaspoon cinnamon (optional)
  • Vegetable oil (for frying)
  • Powdered sugar (for dusting)

Instructions
 

Dough
  1. In a bowl or on a clean surface, combine flour, sugar, and salt. Make a well in the center and add eggs and olive oil. Mix and knead until a smooth dough forms (add a little water if too dry). Cover and let rest for 30 minutes.
Filling
  1. In a mixing bowl, combine drained ricotta, sugar, zest, optional chocolate/candied fruit, cinnamon, and egg yolk if using. Mix well and chill until ready to use.
Roll & Fill
  1. Roll out the dough thinly (about 1/16 inch). Cut into 2.5–3 inch rounds or squares. Place about 1 teaspoon of filling on each piece, fold or cover with another piece, and seal edges well (use water or egg wash if needed).
Cook hot oil (traditional method)
  1. Heat oil in a deep pan to 350°F (175°C). Fry ravioli in batches until golden (about 1–2 minutes per side). Drain on paper towels.
  2. Once slightly cooled, dust generously with powdered sugar. Enjoy warm or at room temperature.
Cook Bake
  1. Bake at 350°F (175°C) for 12–15 minutes.
  2. Let cool slightly, then dust with powdered sugar. Serve warm or at room temperature.

Notes

Rest the dough: Letting the dough rest for 30 minutes helps relax the gluten, making it easier to roll thin without tearing.
Roll thin: Aim for about 1/16-inch thickness, thin enough for delicate texture, but strong enough to hold the filling.
Seal well: Use a bit of water or beaten egg along the edges before sealing to prevent filling leakage during frying.
Drain ricotta well: Excess moisture can make the filling runny and cause the ravioli to break or burst when cooking.
Chill the filling: Refrigerate for 20–30 minutes to help it firm up, making it easier to spoon and shape.
Frying is traditional: It gives the ravioli a crisp, golden texture. Use a neutral oil like sunflower or canola.
Maintain oil temp: Keep oil at 350°F (175°C), too hot and the outside will burn before the inside heats through; too cool and they’ll absorb too much oil.
For baking: Brush ravioli lightly with butter or egg wash and bake at 350°F (175°C) for 12–15 minutes until golden.