Ravazzate Siciliane: A Traditional Sicilian Stuffed Pastry Delight
Category: Leavened Pastries
Servings: 13 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 50g |
| All-purpose flour | 500g |
| Fine salt | 10g |
| Water | 235g |
| Dry yeast | 5g |
| Lard (or butter) | 50g |
| Ground beef | 200g |
| Sausage | 200g |
| Carrots | 45g |
| White onions | 45g |
| Tomato paste | 145g |
| White wine | 50g |
| Green peas | 150g |
| Water (for the ragù) | 100g |
| Bay leaves | 3 |
| Extra virgin olive oil | 30g |
| Fine salt (to taste) | To taste |
| Black pepper (to taste) | To taste |
| Egg | 1 |
| Sesame seeds | To taste |
Instructions
Preparing the Dough:
- Start the dough preparation: Begin by sifting the flour into the bowl of a stand mixer fitted with a hook attachment.
- Add the sugar: Add the sugar to the flour and mix on low speed to combine.
- Add the water: Gradually pour in the water (at room temperature) while the mixer is running. This allows the water to incorporate slowly into the flour.
- Add the lard: Once the water is fully absorbed, add the lard in small pieces, one at a time. Ensure that each piece is fully absorbed before adding more.
- Knead the dough: When the dough starts to pull away from the sides of the bowl and attaches to the hook, transfer it to a floured surface and knead by hand to form a smooth, round ball.
- Let the dough rise: Place the dough in a bowl and cover with a clean cloth. Let it rise at room temperature (28–30°C) for about 4 hours until it has doubled in size.
Preparing the Ragù (Filling):
- Prepare the vegetables: Finely chop the onions, carrots, and celery. These will form the base of your ragù.
- Sauté the vegetables: Heat olive oil in a non-stick skillet over medium heat. Add the chopped vegetables and sauté, stirring occasionally, until soft and golden.
- Add the meat: Once the vegetables are cooked, add the ground beef to the pan. Break it apart with a spoon and cook until browned.
- Prepare the sausage: Remove the casing from the sausage and crumble the meat. Add it to the pan with the beef and mix well.
- Add the tomato paste: Stir in the tomato paste and cook for a few minutes until it darkens slightly.
- Deglaze with wine: Pour in the white wine to deglaze the pan. Let it simmer for a few minutes to cook off the alcohol.
- Add peas and bay leaves: Add the peas and bay leaves, followed by 100g of water. Let the mixture simmer for 20–30 minutes, allowing the flavors to meld and the liquid to reduce.
- Cool the ragù: Once the ragù has thickened and cooled, remove the bay leaves and set the ragù aside. It should be cold when used to fill the ravazzate.
Shaping the Ravazzate:
- Divide the dough: Once the dough has finished rising, punch it down and shape it into a long log. From this, cut out 13 pieces, each weighing approximately 65g. Roll each piece into a ball.
- Let the dough rise again: Place the dough balls onto a parchment-lined tray, leaving space between each one. Cover them with a clean cloth and allow them to rise for another hour at 28–30°C until they have puffed up.
- Flatten the dough: After the second rise, lightly press each dough ball with your fingers to form a flat disk.
Assembling the Ravazzate:
- Fill the dough: Spoon a generous amount of cooled ragù into the center of each disk.
- Shape the ravazzate: Gently fold the edges of the dough over the filling, pinching the edges together to seal it completely. Roll the filled dough into a spherical shape.
- Place on a baking tray: Line a baking tray with parchment paper and place the stuffed dough balls, seam side down. Ensure there’s enough space between them for expansion.
- Brush with egg wash: In a small bowl, whisk the egg and brush it over the tops of the dough balls. Sprinkle sesame seeds on top for decoration.
- Bake: Preheat your oven to 200°C (static) or 180°C (fan) and bake the ravazzate for about 20 minutes, or until golden brown.
Serving:
- Cool and Serve: Allow the ravazzate to cool slightly before serving. These Sicilian pastries are best enjoyed while warm, fresh out of the oven.
Pro Tip: You can make the ragù ahead of time and keep it in the fridge to speed up the preparation process. The ragù also freezes well, so feel free to make extra for later.
Enjoy your homemade Sicilian ravazzate, a delicious combination of fluffy bread and savory filling, perfect for any occasion!
