Carnival Italian Sweet Ricotta Ravioli

Carnival Italian Sweet Ricotta Ravioli

  • Author: Nicoletta
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: about 25-30 ravioli 1x
  • Category: Sweets
  • Method: Baking
  • Cuisine: Italian


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.


  • 3 eggs
  • 2 Tbsp sugar
  • 50 g vegetable oil (we used sunflower oil)
  • 45 g butter, melted
  • 60 g milk
  • 1/2 lemon, juice and zest
  • 340 g flour 00 or all-purpose, sifted


  • 300 g ricotta
  • 2 Tbsp + 1 tsp sugar (any kind)
  • 2 tsp liquor (Rum or Grand Marnier) (optional)
  • 1/2 lemon, the zest
  • 1/2 tsp cinnamon
  • 3 Tbsp semi sweet chocolate chips
  • 1 egg yolk
  • milk for brushing the top


  1. 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.
  2. 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.
  3. Form a ball with the dough and wrap it in plastic. Refrigerate for about half an hour.
  4. Meanwhile, prepare the ricotta filling and preheat the oven to 320° F (160°C).
  5. In a medium bowl, add the ricotta, sugar, cinnamon, liqueur, lemon zest, egg yolk, and at the end fold in the chocolate chips.
  6. Stir vigorously with a wooden spoon or a spatula until you have a smooth and soft cream.
  7. Take the dough out of the refrigerator and remove the plastic.
  8. 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.
  9. Using a cookie cutter, or a glass, cut rounds of dough of about 10 cm.
  10. Place a teaspoon of ricotta filling in the middle, fold in half and seal the edges with a fork.
  11. Place the ravioli on a baking sheet lined with parchment paper or silicone mat.
  12. Brush the top with milk.
  13. Bake in the preheated oven for about 25-30 minutes, or until light golden brown.
  14. Let them cool on a rack, then sprinkle with abundant powdered sugar.
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