Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Ricotta Raviole: Catania’s Beloved Sweet Treat
Learn how to make these delightful baked ricotta raviole, a traditional Catanian dessert filled with creamy sheep’s ricotta and dark chocolate chips — perfect for any occasion.
📖 What is it
Learn how to make these delightful baked ricotta raviole, a traditional Catanian dessert filled with creamy sheep’s ricotta and dark chocolate chips — perfect for any occasion.
🛒 Ingredients
- ✓ 350g plain flour
- ✓ 2 whole eggs plus 1 egg yolk
- ✓ 100g caster sugar
- ✓ 100g butter
- ✓ 1 teaspoon baking powder
- ✓ A pinch of salt
- ✓ 300g sheep’s ricotta
- ✓ 120g icing sugar
- ✓ 50g dark chocolate chips
📊 Nutritional Information
Step into the heart of Sicily with these fragrant baked ricotta raviole, crisp on the outside and filled with a luscious sheep’s ricotta and chocolate chip centre. Ideal for a comforting breakfast or a sweet finish to any meal.
👨🍳 Preparation
- 1
In a large bowl, combine the plain flour with the caster sugar, salt, and baking powder.
- 2
Add the softened butter and eggs, then quickly knead to form a smooth, firm dough.
- 3
Cover the dough with a cotton cloth and chill in the fridge for about 30 minutes.
- 4
Meanwhile, sieve the ricotta and mix it with 90g of icing sugar and the chocolate chips until smooth.
- 5
Roll out the pastry to about 3mm thick and cut out 8cm diameter discs.
- 6
Place half a teaspoon of the ricotta filling onto each disc, fold over into a half-moon shape, and seal the edges with the tines of a fork.
- 7
Arrange the raviole on a baking tray lined with baking parchment and bake in a preheated oven at 180°C for around 20 minutes, until golden.
- 8
Remove from the oven, let them cool slightly, then dust with the remaining icing sugar before serving.
💡 Tips and Variations
- •
For an extra golden, crisp finish, brush the tops with a little milk and sprinkle with granulated sugar before baking.
- •
If you prefer a milder flavour, swap the sheep’s ricotta for cow’s ricotta, which still keeps the filling wonderfully soft.
- •
Add a few drops of Sicilian citrus essence, like lemon or orange, to the dough for a fresh, zesty twist.
- •
Use a ravioli mould or carefully shape small pockets by hand to achieve perfectly uniform raviole.
- •
Baking at a moderate temperature is key to keeping the pastry crumbly and the filling delightfully creamy.
📦 Storage
- • Store the raviole in an airtight container at room temperature and enjoy within 2-3 days to keep them fresh.
- • To enjoy them warm and freshly baked, gently reheat in a low oven for a few minutes.
- • Avoid refrigerating for long periods as this can dry them out and make the pastry less tender.
🍷 Pairing
Pair these baked ricotta raviole with a Moscato Passito from Pantelleria, whose rich sweetness and notes of dried fruit and honey beautifully complement the creamy filling. Alternatively, a fresh and aromatic Malvasia delle Lipari offers a lovely contrast. For a non-Sicilian option, a Tuscan Vin Santo or another Passito-style dessert wine will also elevate each bite.
Making these baked ricotta raviole is like bringing a slice of authentic Sicily into your kitchen — full of honest flavours and cherished traditions. Treat yourself to this crumbly, creamy delight, perfect for sharing sweet moments with loved ones. Do give it a go, and don’t forget to share your baking adventures with friends and family — it’s a recipe that’s sure to bring smiles all round.
Rate this recipe
Click or tap the stars to rate