Ingredients
Instructions
Dough
- 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
- 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
- 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)
- 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.
- Once slightly cooled, dust generously with powdered sugar. Enjoy warm or at room temperature.
Cook Bake
- Bake at 350°F (175°C) for 12–15 minutes.
- 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.
Estimated nutrition breakdown for Ravioli Dolce (about 3 medium fried ricotta-filled pieces, ~120 g total). Values will vary based on filling, frying method, and sugar levels.
Most calories come from the fried dough and ricotta cheese filling, with additional calories from added sugar and any powdered sugar or honey topping. Frying oil and saturated fat from the cheese are the primary fat sources.
Nutrition Facts (Estimated)
Serving Size: 3 pieces (120g)
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 340 | |
| Total Fat | 16g | 21% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 85mg | 28% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 39g | 14% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 16g | |
| Added Sugars | 10g | 20% |
| Protein | 9g | 18% |
| Vitamin D | 0.4mcg | 2% |
| Calcium | 140mg | 10% |
| Iron | 1.6mg | 8% |
| Potassium | 120mg | 2% |
*Percent Daily Values (DV) are based on a 2,000-calorie diet.