Sweet ricotta-filled ravioli
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Serves
20
| Ravioli |
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375 gm (2½ cups)
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plain flour
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55 gm (¼ cup)
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white sugar
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50 gm
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unsalted butter
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1
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egg
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1
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eggwhite, lightly whisked
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For deep-frying:
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vegetable oil
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For dusting:
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pure icing sugar
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| Ricotta filling |
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200 gm (1 cup)
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ricotta, drained
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75 gm (1/3 cup)
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caster sugar
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½ tsp
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ground cinnamon
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1 tsp
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vanilla extract
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1
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In a bowl combine flour, sugar and ½ tsp salt. Add butter and, using fingers, rub in until mixture resembles breadcrumbs. Whisk together egg and ¼ cup water and stir through flour mixture. Gently knead dough to combine, wrap in plastic wrap and refrigerate for 1 hour.
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2
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For filling, press ricotta through a sieve into a bowl, add remaining ingredients and combine.
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3
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Divide dough into 4 pieces and, using a pasta machine, roll dough, starting at the widest setting and gradually reduce setting by a notch after each roll until dough is 5mm thick.
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4
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Place teaspoonfuls of ricotta at 5cm intervals along the bottom edge of each pastry sheet. Brush eggwhite around each spoonful, fold top half over filling to enclose, then using a fluted 5cm cutter (see note) cut into squares. Repeat with remaining pastry and filling. Place on baking paper-lined trays and stand for at least 2 hours.
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5
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Heat oil in a deep-fryer, or large, deep saucepan to 180C, add 4 ravioli and fry for 2 minutes or until golden brown. Remove with a slotted spoon and drain on an absorbent paper-lined plate. Repeat with remaining ravioli. Serve warm, dusted with icing sugar.
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Note Fluted square cutters are available from specialty kitchenware stores.
RECIPE Rodney Dunn
PHOTOGRAPHY Con Poulos
STYLING Rodney Dunn and Megan Morton