Carnival Italian Sweet Ricotta Ravioli, a pocket full of goodness! A delightful pastry shell hosting a creamy lightly sweetened ricotta filling with wonderful morsels of dark chocolate, cinnamon, and Grand Marnier.
When I was a child, in Italy, Carnival arrived to break the dullness of winter, my least favorite season. It brought color and joy, spring temperatures and bright skies, masquerades, confetti, and lots of powdered sugar, the trait-d'union of all Carnival sweets.
There were recurrent sweets my mother would make, like Frappe (in other Italian Regions called Chiacchiere, or Crostoli), Castagnole, and the beloved Ravioli dolci di Ricotta, Ricotta Sweet Ravioli. While, for the majority, all the Carnival sweets are deep fried and then covered in powdered sugar, the Ravioli that my mother makes are rigorously oven-baked. When she wasn't making homemade Carnival sweets, we would buy them from bakeries and pastry shops, to bring to school on Giovedì Grasso (Fat Thursday) and Martedì Grasso (Mardi Gras, Fat Tuesday) or to parties at friends' houses. I loved all that rich deliciousness, the crunchiness of the Frappe, the crumbly or soft (according to the recipe) Castagnole, the ricotta and chocolate filled Ravioli. I always closed my eyes in deep pleasure, the powdered sugar spotting my clothes and leaving a white smear on my lips and nose. I also loved to dress up in costumes; during the years I've been a fairy, Little Red Riding Hood, a Spanish Flamenco dancer, a Native queen, a Renaissance Lady, and many others.
You might be familiar with the most popular Carnevale di Venezia (Venetian Carnival), with its beautiful masks and costumes, but everywhere in Italy, this time of the year, there are celebrations, festivals, masquerades, lavish eating and parades of Carnival floats. It all ends on Fat Tuesday, the last day of Carnival, then, on Ash Wednesday, Lent starts. It all makes sense that in the days before Lent, a season of sorrowful reflections, fast and abstinence from indulgent food, it is an indulgence, and explosion of partying and sumptuous eating.
Last year I was in Rome, and I got to eat my mother's Carnival sweets, this year I am in Canada, and I get to show my husband and some friends, how we celebrate Carnival in Italy. It started with the usual morning call to my mother to ask for her recipe and after a bit of nervousness, adaptation, and patience, it ended up with these amazing Sweet Ricotta Ravioli.
The stressful part was to "translate" my mother's recipe into exact (more or less) ingredient quantities, oven temperature and baking time. If you're not familiar with Italian mother's or grandmother's baking, it is never based on precise quantity, but it is mostly a "feeling" by touch, memory, routine. So, her recipe, hand written on a cute, old, exercise book, went something like that: "on a wood board (spianatoia, in Italian) put the flour in a circle, and make a bowl in the center, then in the middle crack 3 eggs, 2 tazzine (espresso cups) between butter and oil, 1 tazzina of milk, 2 spoons of sugar, the juice of half a lemon. For the filling: ricotta, sugar, rum liquor, zest of a lemon, cinnamon, chocolate, 1 egg yolk. Brush some milk on top of the ravioli before the oven, then, bake for about 20 minutes". You might have noticed there is no flour quantity, no quantities for the filling, no instructions on how to proceed and no oven temperature. When I asked about the flour, her answer was "quanta se ne prende", as much as it takes, that is, in typical Italian fashion, you keep adding flour to the mixture until you "feel" by hand, and touch, that it reaches the right consistency. The quantities of the filling were completely vague, and when I asked about the oven temperature, the answer was vague, as well: "you know, not too high, I'd say moderate, better lower than higher".
In the end, I think I did a pretty good job remaking her recipe, with the help of Loreto, my assistant for the day. The shape of the ravioli can be determined by you. You can make it square, rectangular, triangular, round, or if you're a traditionalist like me, half moon, mezza luna, like I've always done with my mother. This helps me keep the memories of Carnevale intact. And as they say,
remember where you came from because it tells you where you are and where you want to go.
Eating these Carnival Sweet Ricotta Ravioli, transported me right away to our kitchen in Rome, where I remember helping my mother mixing the ricotta filling, while secretly eating little spoonfuls of it. Here, with Loreto, we made sure that the filling was good for sweetness, and it was a lot of fun making the ravioli. This is a great recipe to do with a few people, or kids, as it is a multiple step process from the rolling of the dough, to the cutting of the circles, to placing the filling, making the half round, Loreto's favorite part sealing the edges with a fork, and finally the brushing of milk on top.
When you bite into these, nothing but a smile is released. The tenderness of the pastry as it melts into the creamy, semi-sweet ricotta and hints of Grand Marnier, has your mouth singing the song Mmmmm. The kid in you comes out as those morsels of chocolate melt on your tongue, and you awaken to the sad fact that this Carnival treat is done. No worries there is more, lol. There is a bit of liquor inside, and it is still kid friendly. The alcohol is cooked out from the heat of the oven, but if you are not sure, you can omit the liquor.
Only one week is left before Carnival ends, and tomorrow is Giovedì Grasso (Fat Thursday). Bake some Carnival sweets for your dear ones, spread some confetti in the house, turn up the music, dance, and be merry.
Song of the day: "You Make My Dreams Come True", by Hall & Oates.Print
- 3 eggs
- 2 Tbsp sugar
- 50 g vegetable oil (we used sunflower oil)
- 45 g butter, melted
- 60 g milk
- ½ lemon, juice and zest
- 340 g flour 00 or all-purpose, sifted
- 300 g ricotta
- 2 Tbsp + 1 teaspoon sugar (any kind)
- 2 tsp liquor (Rum or Grand Marnier) (optional)
- ½ lemon, the zest
- ½ tsp cinnamon
- 3 Tbsp semi sweet chocolate chips
- 1 egg yolk
- milk for brushing the top
- In a large bowl, add the sugar and the eggs and mix well. Now add the oil, the melted butter, the milk, the lemon juice and zest. Mix well.
- Start adding the sifted flour a little at a time, kneading with your hands until you feel that the dough is soft, smooth and looks homogeneous.
- Form a ball with the dough and wrap it in plastic. Refrigerate for about half an hour.
- Meanwhile, prepare the ricotta filling and preheat the oven to 320° F (160°C).
- In a medium bowl, add the ricotta, sugar, cinnamon, liqueur, lemon zest, egg yolk, and at the end fold in the chocolate chips.
- Stir vigorously with a wooden spoon or a spatula until you have a smooth and soft cream.
- Take the dough out of the refrigerator and remove the plastic.
- Dust the work surface with flour, place the center of the dough and roll it out with a rolling pin until obtaining a thinness of about 2 mm.
- Using a cookie cutter, or a glass, cut rounds of dough of about 10 cm.
- Place a teaspoon of ricotta filling in the middle, fold in half and seal the edges with a fork.
- Place the ravioli on a baking sheet lined with parchment paper or silicone mat.
- Brush the top with milk.
- Bake in the preheated oven for about 25-30 minutes, or until light golden brown.
- Let them cool on a rack, then sprinkle with abundant powdered sugar.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Sweets
- Method: Baking
- Cuisine: Italian
Ricetta in Italiano:Print
- 3 uova
- 2 cucchiai di zucchero
- 50 g di olio (io ho usato olio di semi di girasole)
- 45 g di burro, sciolto
- 60 g di latte
- ½ limone, succo e scorza
- 340 g di farina 00, setacciata
- 300 g di ricotta
- 2 cucchiai + 1 cucchiaino di zucchero
- 2 cucchiaini di liquore (Rum or Grand Marnier) (facoltativo)
- ½ limone, la scorza
- ½ cucchiaino di cannella
- 3 cucchiai di gocce di cioccolato (al latte o fondente)
- 1 turlo d'uovo
- latte da spennellare sui ravioli prima di infornare
- In una ciotola grande, aggiungere lo zucchero e le uova e mescolare bene. Ora aggiungere l'olio, il burro fuso, il latte, il succo di limone e la scorza. Mescolare bene.
- Iniziare ad aggiungere la farina setacciata un po 'alla volta, impastare con le mani fino a sentire che la pasta è morbida, liscia e omogenea.
- Formare una palla con l'impasto e avvolgerlo nella pellicola di plastica. Mettere in frigo per circa mezz'ora.
- Nel frattempo, preparare il ripieno ricotta e preriscaldare il forno a (160° C).
- In una ciotola media, aggiungere la ricotta, lo zucchero, la cannella, il liquore, la scorza di limone, il tuorlo d'uovo, e alla fine le gocce di cioccolato.
- Mescolare energicamente con un cucchiaio di legno o una spatola fino ad ottenere una crema liscia e morbida.
- Prendere la pasta dal frigorifero e rimuovere la plastica.
- Spolverare la superficie di lavoro di farina, posizionare la pasta nel centro e stenderla con il matterello fino ad ottenere una sottigliezza di circa 2 mm.
- Utilizzando un cookie cutter, o un bicchiere, tagliare tondi di pasta di circa 10 cm.
- Mettere un cucchiaino di ripieno di ricotta in mezzo, piegare a metà e sigillare i bordi con una forchetta.
- Mettere i ravioli su una teglia foderata di carta forno o tappetino di silicone.
- Spennellare la parte superiore con il latte.
- Cuocere in forno preriscaldato per circa 25-30 minuti, o fino a quando risultino dorati.
- Lasciare raffreddare su una griglia, quindi cospargere con abbondante zucchero a velo.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
I love baking and kneading dough because it takes me to a happy place in my soul.