Ricotta and Chocolate Chip Ravioli: A Sweet Italian Delight
If you’re looking for a unique and indulgent dessert to wow your guests or treat yourself, then these Ravioli alla Ricotta e Gocce di Cioccolato are a perfect choice. A rich, creamy ricotta filling combined with the comforting sweetness of chocolate chips is encased in a delicate, golden, crispy dough. These bite-sized ravioli are deep-fried to perfection and dusted with powdered sugar for a luxurious finishing touch. Ideal for special occasions or an afternoon indulgence, these ravioli are sure to be a crowd-pleaser. Let’s dive into the details of how to make these irresistible sweet ravioli.
Ingredients:
For the dough:
| Ingredient | Quantity |
|---|---|
| Sugar | 100g |
| All-purpose flour (Farina 00) | 500g |
| Butter (softened) | 100g |
| Egg yolk | 1 |
| Vanilla bean | 1 |
| Salt | 1 pinch |
| Whole milk | 200ml |
For the ricotta filling:
| Ingredient | Quantity |
|---|---|
| Sheep ricotta (Ricotta di pecora) | 400g |
| Powdered sugar (Zucchero a velo) | 100g |
| Orange zest | 1 |
| Egg yolk | 1 |
| Vanilla bean | 1 |
| Ground cinnamon | ½ teaspoon |
| Dark chocolate chips | 100g |
For frying and finishing:
| Ingredient | Quantity |
|---|---|
| Orange zest | 1 |
| Lemon zest | 1 |
| Peanut oil (or other neutral oil) | As needed |
| Powdered sugar (for dusting) | As needed |
Instructions:
Preparing the Dough:
- Begin by placing the flour into a large mixing bowl, creating a well in the center.
- Into the well, add the sugar, softened butter cut into small pieces, the seeds scraped from the vanilla pod, and a pinch of salt.
- In a separate container, whisk together the egg yolk and whole milk until thoroughly combined.
- Slowly pour the milk and egg mixture into the well in the flour, mixing gently with your hands as you go, until the dough starts coming together.
- Knead the dough on a clean surface for about 10 minutes, until smooth and elastic. The dough should be firm but pliable.
- Wrap the dough in plastic wrap and let it rest in a cool, dry place for at least an hour. Avoid refrigerating it, as it needs to stay at room temperature to remain soft.
Preparing the Ricotta Filling:
- While the dough is resting, prepare the filling by sifting the ricotta cheese into a large bowl to ensure it’s smooth and free of lumps.
- Add the sifted powdered sugar, grated zest of lemon and orange, the egg yolk, the seeds from the vanilla bean, and the ground cinnamon.
- Mix all the ingredients together until well combined.
- Gently fold in the dark chocolate chips, distributing them evenly throughout the ricotta mixture.
Assembling the Ravioli:
- Once the dough has rested, use a rolling pin or pasta machine to roll it out into a thin sheet, about 1mm in thickness.
- Cut the dough into rectangular pieces, approximately 10 x 20 cm in size.
- Brush the edges of each rectangle with a little water or egg wash to help seal them.
- Place a spoonful of the ricotta and chocolate filling in the center of each rectangle.
- Carefully fold the dough over the filling, creating a half-moon shape. Press the edges together with your fingers, then seal tightly by pressing around the edges with a fork to create a decorative border.
Frying the Ravioli:
- Heat a generous amount of peanut oil in a deep frying pan or pot to 180-200°C (350-375°F). Ensure there is enough oil to submerge the ravioli.
- Carefully drop the ravioli into the hot oil, frying no more than three at a time to prevent overcrowding.
- Fry each batch for about 3 minutes, turning them occasionally to ensure they cook evenly and turn a golden brown color.
- Once fried, use a slotted spoon to remove the ravioli from the oil and place them on paper towels to drain any excess oil.
Serving:
- Before serving, dust the hot ravioli with powdered sugar.
- Serve immediately while they are still warm, and enjoy the delightful combination of crispy dough and creamy, chocolaty ricotta filling.
Tips for Success:
- Dough Resting: Don’t skip the resting time for the dough. It helps the gluten relax, making the dough easier to roll out and handle.
- Ricotta Filling: Be sure to use fresh, high-quality ricotta for the best texture. Sheep ricotta (ricotta di pecora) adds a rich flavor that complements the chocolate well.
- Oil Temperature: If the oil is too hot, the ravioli will burn quickly on the outside while remaining uncooked on the inside. Use a thermometer to monitor the temperature and adjust as necessary.
- Storage: These ravioli are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to a day. Reheat in a warm oven before serving to crisp them up again.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~22g |
| Protein | ~4g |
| Fat | ~10g |
| Saturated Fat | ~5g |
| Fiber | ~1g |
| Sugar | ~12g |
| Sodium | ~40mg |
These ravioli are the perfect balance of indulgence and Italian tradition. Whether you’re making them for a special family meal or for a festive occasion, this dessert will surely be the highlight of your gathering. The warm, crispy exterior gives way to a rich, creamy ricotta filling with just the right amount of sweetness, and the dark chocolate chips add a lovely depth of flavor. It’s an unforgettable treat, sure to transport you to Italy with every bite.
Now, gather your ingredients and get ready to treat yourself and your loved ones to this exquisite Italian dessert that combines the best of creamy ricotta and the joy of chocolate!
