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Carnival ravioli

Carnival ravioli b

Carnival ravioli

  • Difficulty: Average
  • Time: 30 min of preparation, 20 min of cooking
  • Type of Cooking: Frying
  • Doses for: 6 people

Ingredients for Carnival ravioli

For the pasta:

  • 250 g of flour
  • 2 eggs
  • 1 spoonful of sugar
  • ½ teaspoon of cinnamon
  • 1 clove
  • 1 knob of butter

For the filling:

  • 350 g of sheep's ricotta
  • 50 g of sugar
  • 1 yolk the grated zest of 1 untreated orange
  • 1 clove
  • 1 pinch of cinnamon
  • Peanut oil for frying icing sugar.


  1. Pound the clove by reducing it to dust.
  2. Sift the flour on the pastry board and put the whole eggs, sugar, cinnamon, melted butter, carnation powder and 50 g of water.
  3. Mix everything very well for about ten minutes then collect the ball dough, wrap it in plastic wrap and let it rest for an hour.
  4. In the meantime, prepare the filling.
  5. Sift the ricotta and collect it in a bowl with the sugar, the yolk, the orange peel, the cinnamon, the pounded clove and mix well.
  6. Divide the dough into two or three pieces and roll it out making not too thin strips (penultimate notch of the machine).
  7. Place piles of stuffing at a distance of about 5 cm above them.
  8. After having slightly moistened it all around the filling, fold the pasta by pressing well with your fingers between a small pile.
  9. Cut the ravioli with the toothed wheel and, as soon as they are ready, lay them on a cloth.
  10. Fry them in abundant hot oil (170 °), two or three minutes on each side and drain them when they have browned.
  11. Pass them on a double sheet of kitchen paper and when they are lukewarm sprinkle with icing sugar.

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