500 grams of fine Italian flour called “Tipoo 00”
100 grams of Caster sugar
80 grams of unsalted butter
1 teaspoon of vanilla essence
Pinch of sea salt
1 egg yolk
50ml milk

500 mls of light olive oil for cooking

450 grams of fresh ricotta cheese
120 grams of caster sugar
zest of a lemon
1 teaspoon of vanilla essence
50 grams of coarse grated or chipped dark chocolate
2 tablespoons of candied orange and lemon peel
Half teaspoon of ground cinnamon

Recipe by: Tom Kime
Publication: Tom's Kitchen (Jul 2010)
Recipe ID: 100434


Sweet Fried Ravioli with Ricotta, Chopped Dark Chocolate and Candied Orange.

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




In a food processor add the flour, sugar and butter together to form the texture of breadcrumbs. Mix in the egg yolk, vanilla essence and the milk to form soft dough.  Do not over work the pastry at this stage, as it will become tough.  Cut the dough into four pieces and wrap in cling film.

Leave the pastry to rest in the fridge for thirty minutes while you prepare the filling.

Mix together the ricotta, sugar, lemon zest and cinnamon until smooth.  Stir in grated chocolate and candied orange and lemon peel. Taste and adjust the flavours to your personal liking.

Roll out the pastry until 0.5 cm thick. Cut out into discs about 10 – 12 cm in diameter.

Spoon the ricotta paste into the bottom half of the disc, leaving a small rim.  Brush the edge of the pastry with a little water or egg yolk.

Fold the pastry over, with a cupped hand squeeze any air bubbles outwards from the filling. Be careful not to squeeze the filling into the rim. Seal the edges of the pastry tightly – otherwise the ravioli will open and explode when cooking.

Heat a small amount of the light olive oil and shallow fry 2 or 3 pastries at a time in small batches, until they are golden all over.  Drain the sweet ravioli on kitchen paper to absorb any excess oil.  Leave to cool and then dust with icing sugar.



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