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35 mins

Sweet fried ravioli
These are really delicious, and the creamy filling is a treasure trove of unexpected flavours. I love things such as this where you have no idea of what is awaiting inside until you take your first bite. Similar pastries to these are made in Sicily, Sardinia, Malta, and across the Mediterranean.

Serves 6

Posted by DK Books Published See DK Books's 60 projects » © 2023 Tom Kime / DK Books · Reproduced with permission. · Street Food by Tom Kime is published by DK (£9.99, paperback) DK.com
  • 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 essence, and milk to form a small ball of dough. Leave to rest for 30 minutes.

  • Step 2

    Meanwhile, mix together the ricotta, caster sugar, lemon zest, cinnamon, and vanilla until smooth. Stir in the chocolate and orange and lemon peel. Taste and adjust the flavours to your liking.

  • Step 3

    To finish the ravioli, roll out the pastry until 1⁄2cm (1⁄4in) thick. Using a biscuit cutter or small plate, cut into discs 10–12cm (4–5in) 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 and explode when cooking.

  • Step 4

    Heat the olive oil over a 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 kitchen paper. Leave to cool, then dust with icing sugar and serve.

    Variation For a different taste, swap the candied peel for dried fruits such as figs and apricots. Or you could swap them for roasted pistachio nuts, or perhaps a coffee and chocolate combination.

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