Ravioli di Carnalivari

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Ravioli di Carnalivari

Ravioli di Carnalivari

These are really delicious, and the creamy filling is a treasure trove of unexpected flavors. I love things such as this where you have no idea what is waiting inside until you take your first bite. Pastries similar to these are made in Sicily, Sardinia, Malta, and across the Mediterranean.
Ingredients

– For the pasta.
– 4 cups bread flour.
– 6 tbsp sugar.
– pinch of sea salt.
– 6 tbsp unsalted butter.
– 1 egg yolk.
– 1 tsp vanilla extract.
– ¼ cup milk.
– For the filling.
– 12oz (350g) fresh ricotta cheese.
– 3½oz (100g) caster sugar.
– grated zest of 1 lemon.
– ½ tsp ground cinnamon.
– 1 tsp vanilla extract.
– 1½oz (45g) bittersweet chocolate (at least 70% cocoa solids), grated.
– 2 tbsp candied orange and lemon.
– peel, finely chopped.
– a little beaten egg yolk for brushing.
– about 1 cup light olive oil.
– confectioners’ (powdered) sugar for dusting.

Instructions

Step 1: To make the pasta, rub the flour, sugar, salt, and butter together until the texture of breadcrumbs. Mix in the egg yolk, vanilla, and milk to form a small ball of dough. Let rest for 30 minutes.
Step 2: Meanwhile, mix together the ricotta, sugar, lemon zest, cinnamon, and vanilla until smooth. Stir in the chocolate and orange and lemon peel. Taste and adjust the flavors to your liking.
Step 3: To finish the ravioli, roll out the pastry to about ¼in (½cm) thick. Using a biscuit cutter or small plate, cut into discs 4–5in (10–12cm) in diameter. Spoon the ricotta paste onto the bottom half of the disc, in a half-moon shape, leaving a small rim. Brush the rim with egg yolk. Fold the pastry over and, with a cupped hand, carefully squeeze any air bubbles out of the filling. Seal the edges tightly—otherwise the ravioli will open while cooking.
Step 4: Heat the olive oil over medium-high heat. When hot, shallow-fry 2 or 3 pastries at a time in batches. Cook for 3–4 minutes until golden all over. Drain on paper towels. Let cool, then dust with confectioners’ sugar and serve. Variation For a different taste, substitute dried fruits such as figs and apricots for the candied peel. Or you could use roasted pistachio nuts, or perhaps a coffee and chocolate combination.

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