Christmas Sweet Ricotta Ravioli: A Festive Delight

December signals the start of all Christmas cooking and baking. In my native Bari many of the traditional sweets were fried because no one had electric ovens. My Sweet Ricotta Ravioli recipe was one of my late mum's favorites. This recipe has a special place in my heart!

Christmas Sweet Ricotta Ravioli: A Festive Delight

As the holiday season approaches, kitchens around the world come alive with the aroma of festive treats. One such delightful dish that brings a touch of Italian charm to your Christmas celebrations is Sweet Ricotta Ravioli. These delicate, sweet-filled pasta pockets are a perfect blend of tradition and indulgence, making them a must-try for your holiday menu.

A Touch of Tradition

Sweet Ricotta Ravioli is more than just a dessert; it's a piece of Italian heritage. Traditionally enjoyed during festive occasions, these ravioli bring a sense of warmth and nostalgia to any gathering. The creamy ricotta filling, combined with the crispy fried dough, creates a delightful contrast that is sure to please your taste buds.

Perfect for Sharing

One of the best things about Sweet Ricotta Ravioli is that they are perfect for sharing. Whether you're hosting a Christmas party or enjoying a quiet evening with family, these sweet treats are sure to bring smiles to everyone's faces. Pair them with a cup of hot cocoa or a glass of dessert wine for an extra special touch.

So, this Christmas, why not add a touch of Italian tradition to your celebrations with Sweet Ricotta Ravioli? They are easy to make, delicious to eat, and sure to become a holiday favorite in your home. Buon Natale! 🎄

I hope you enjoy making and sharing these delightful ravioli! If you have any other festive recipes or traditions you'd like to explore, feel free to ask.

COOK ENJOY.

Sweet Ricotta Ravioli

Plain flour “00” 300g (all purpose)

2 egg yolks

Extra virgin olive oil 50ml

Sweet White wine 125ml

One egg white for sealing pastries

Vegetable oil for frying

Ricotta filling

Ricotta well drained 300g

Icing sugar 4 tablespoons

Limoncello liqueur 30ml

Grated rind of one lemon

Mix the ricotta and the icing sugar with a whisk and mix well, add the lemon rind, the Limoncello and mix thoroughly. Refrigerate until required.

Put the flour in the bowl of your electric mixer fitted with the dough hook, and start mixing at low speed, add the yolks and mix for one minute and then add the olive oil and mix for 2 minutes, then start adding the wine, a little at a time until you have a firm and smooth dough.

Rest the dough, in the fridge for at least 30-60 minutes. Roll the dough with pasta machine at notches 1,3 & 4. Cut rounds of dough with a 10cm round pastry cutter, put one teaspoon of ricotta mixture in the middle of pastry, brush edges of pastry with a little beaten egg white, and fold dough in half, then press the edges of the dough together firmly so that the pastry doesn’t open whilst being fried.

Cook the pastry in hot oil, about 2 minutes on each side or until golden, drain the pastries on kitchen paper towels.

When the pastries have cooled down, dust with icing sugar and serve. These pastries are best eaten as soon as they are fried.

This recipe makes about 30 Sweet Ricotta Ravioli. (you can dip them in warm honey or fig syrup refrigerate for 7 days