Ravioli dolci di Carnevale
Sweet and crisp carnival ravioli
There’s no carnival in Italy without fried pastry and every family has their own favourite recipes. In other words there are a thousand ways of making these sweet and crisp carnival ravioli. And they all taste good.
I normally try to avoid fried pastry. I even make oven baked cannoli, but in February I tend to make an exception. These carnival ravioli with a heart of jam are made from puff pastry with a little added sugar and vanilla, and they become rather hard to the bite. If you want a richer and more flaky crunch you can use more butter, or you can replace the jam with chocolate or cream and make your own personal family speciality.
300 g flour
50 g cold butter
60 g powdered sugar
1 tsp vanilla powder
Grated lemon zest
1 glass of apricot jam
Vegetable oil for deep frying
Sugar for dusting
Mix flour with sugar, vanilla and grated lemon zest.
Chop and crumble the butter in the flour mixture to make it resemble white bread crumbs.
Add the egg and press the crumbles into a ball.
Wrap it in cling film and leave it in the fridge to settle.
Cut the dough into fairly thin slices and run them through the pasta machine starting with the widest setting.
Repeat this procedure a few times until you have a cooperative, elastic, non-sticky dough.
Gradually decrease the width of the pasta machine, until you have a nice thin sheet of pasta.
Place tops of apricot jam on one half of the sheet of dough.
Cover with the other half of dough.
Cut the ravioli into even squares, seal the edges and leave them on a clean kitchen towel.
Heat up the vegetable oil until it starts to bubble around a toothpick.
Fry the carnival ravioli until golden one batch at a time.
Place them on kitchen paper to cool.
Dust the sweet and crisp carnival ravioli with powdered sugar just before serving.