Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Ricotta Ravioli: Catania’s Beloved Sweet Treat
Learn to make baked ricotta ravioli, the delightful Sicilian pastry from Catania filled with creamy sheep’s ricotta and rich dark chocolate chips — perfect for any occasion.
📖 What is it
Learn to make baked ricotta ravioli, the delightful Sicilian pastry from Catania filled with creamy sheep’s ricotta and rich dark chocolate chips — perfect for any occasion.
🛒 Ingredients
- ✓ 350g plain flour
- ✓ 2 whole eggs plus 1 egg yolk
- ✓ 100g caster sugar
- ✓ 100g butter
- ✓ 1 tsp baking powder
- ✓ a pinch of salt
- ✓ 300g sheep’s ricotta
- ✓ 120g icing sugar
- ✓ 50g dark chocolate chips
📊 Nutritional Information
Baked ricotta ravioli are a cherished classic from Catanian patisseries. These crisp, buttery shortcrust pastries are filled with velvety sheep’s ricotta and studded with dark chocolate chips. Ideal for breakfast or as a comforting after-dinner treat, they embody the sweet essence of Sicilian tradition.
👨🍳 Preparation
- 1
In a large bowl, combine the plain flour, caster sugar, salt and baking powder.
- 2
Add softened butter and the eggs, then gently knead until you form a smooth, compact dough.
- 3
Cover the dough with a cotton tea towel and chill in the fridge for about 30 minutes.
- 4
Meanwhile, sieve the ricotta and mix it with 90g of the icing sugar and the chocolate chips until you get a smooth filling.
- 5
Roll out the shortcrust pastry to about 3mm thick and cut out discs roughly 8cm in diameter.
- 6
Place half a teaspoon of the ricotta filling onto each disc, fold it over into a half-moon shape and seal the edges carefully using the tines of a fork.
- 7
Arrange the ravioli on a baking tray lined with parchment paper and bake in a preheated oven at 180°C for around 20 minutes, until golden.
- 8
Remove from the oven, let cool slightly, then dust with the remaining icing sugar before serving.
💡 Tips and Variations
For an extra indulgent twist, brush the ravioli with a little milk and sprinkle sugar on top before baking. If you prefer a milder taste, you can swap sheep’s ricotta for cow’s ricotta.
📦 Storage
- • Store the baked ricotta ravioli in an airtight container for 2-3 days.
- • Reheat gently in the oven to restore their crispness.
🍷 Pairing
Serve these baked ricotta ravioli with a glass of Moscato Passito di Pantelleria Liquoroso — a sweet, aromatic fortified wine that beautifully complements their creamy texture and luscious flavour.
There’s something truly special about sharing a slice of Sicilian heritage through these baked ricotta ravioli. Whether you’re enjoying them for breakfast, tea, or dessert, they bring a cosy warmth to any occasion. Do give this recipe a go at home — I promise it’s easier than it looks — and don’t forget to share them with loved ones for a truly memorable treat!
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