Ravioli dolci
Sweet ravioli
- 200 g (7 oz) potato flour
- 100 g (3 1/2oz) white flour plus extra for dusting
- 85 g (3 oz) sugar
- 50 g (1 3/4oz) unsalted butter
- 2 tablespoons milk
- 1 egg
- Grated rind of a lemon
- Bicarbonate
- Salt
- 1 210 g (7 1/2oz) jar jam
- Extra virgin olive oil for frying
- Icing sugar for dusting
- Time:
preparation - 50 minutes
plus 30 minutes resting time for the dough
cooking - 30 minutes - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: 547 (kCal) 28 % GDA (*) - 2288 (kJ)
Protein: 5.8 (g) 12 % GDA
Total fat: 12.1 (g) 18 % GDA
Total carbohydrate: 109.0 (g) 41 % GDA
Sugars: 48.3 (g) 54 % GDA
Prepare the dough. Put the potato flour, white flour and sugar in a bowl or on a work surface. Stir to blend. Make a well in the
centre, add the egg, softened butter (cut into little pieces), lemon zest, a pinch of salt, a pinch of bicarbonate and milk. With
a fork or your fingertips, gradually, incorporate all the ingredients. Sometimes you'll have to add some flour if the dough is very
sticky. Knead the dough on a floured work surface for 8-10 minutes until elastic. Cover with a napkin and allow to rest for
at least 30 minutes in a cool place.
Roll out the dough on a lightly floured surface, beginning from the centre, to a thickness of 0,3 cm (1/8in); you have to use a
long pasta rolling pin for this. Using a glass or a round cutter,
cut the dough. Drop 1 teaspoon of jam on every pasta disc;
cover it with another pasta disc and press them together with a fork or with your fingers dipped sparingly in water.
Fry ravioli in extra virgin olive oil until golden on both sides. Scoop them out and drain off the oil.
Dust with icing sugar and serve warm.
Note
- - We suggest to use extra virgin olive oil to fry
- - Don't eat fried food too many times; it isn't healthy food!
- - Choose the jam you prefer to fill these cakes
- - It's very difficult to have the real amount of the frying oil and icing sugar. So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
- - You can also cook these cakes in the oven; the photo shows baked sweet ravioli.
What's the right wine for " Sweet ravioli " ?
Our suggestion is: Malvasia di Castelnuovo Don Bosco (wine from Piedmont - Italy)

