Sweet ravioli with ricotta and chocolate chips – recipe

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Deep-fried treats are a staple of Carnival food and this one will make everyone happy: the sweet ravioli with ricotta and chocolate chips! Find this and many more recipes on the English iPhone & iPad App of Giallozafferano http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Hi and welcome to the giallozafferano kitchen. Since deep-fried treats are a staple of Carnival food, today we’ll be preparing these tempting sweet ravioli with ricotta and chocolate chips. But let’s see what ingredients we’ll need:
• 4 cups (500 g) of flour + 2 tbsp
• 3,5 oz (100 g) of butter
• 1 pinch of vanilla powder / salt
• 1 egg yolk / ½ cup (100 g) of sugar
• less than 1 cup (200 ml) of fresh whole milk
• peanut oil • 1 2/3 cups (400 g) of sheep ricotta
• 3,5 oz (100 g) of dark chocolate chips
• 1 pinch of vanilla powder
• ½ tsp of powdered cinnamon
• 1 egg yolk / 1 lemon and orange
• less than 1 cup (100 g) of powdered sugar + 2 tbsp
So, let’s make the sweet ravioli with ricotta and chocolate chips:
In a bowl, combine the flour, the sugar, the vanilla, the softened butter and a pinch of salt, while in a jug, beat the egg yolk with the milk; now blend everything together, adding the liquid a little at a time.
Once the ingredients are blended, transfer the dough to a work surface and knead for at least 10 minutes until you have a smooth and even dough like this. Now wrap in cling film and let it rest in a cool place, but not in the fridge, for at least an hour.
To prepare the filling, begin by pressing the ricotta cheese through a stainless steel strainer, using a spatula… to remove any lump. Then grate the orange and lemon zest and now mix all the ingredients together, starting from the sifted powdered sugar.
That’s it, while waiting for the dough to be ready, you can keep the filling in the fridge covered with cling film.
After the resting time, take half of the dough and roll it out on a floured work surface until it’s pretty thin; then take a pastry crimper and cut it into rectangles, about 4 inches wide by 8 inches long (10×20 cm)… brush the edges with the reserved egg white… which acts as the glue… and spoon some of the filling onto one side, here; now fold it over… to form one raviolo… that’s it.
Now it’s time to fry, so bring the oil to 350°-390°F (180°-200°C) and fry 2-3 pieces at a time, to prevent the oil temperature from dropping, until golden brown on both sides.
Take the ravioli out of the oil, drain on kitchen paper and finally sprinkle with powdered sugar: the ravioli are ready to be served! From Sonia and giallozafferano, happy carnival and see you next videorecipe!

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