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Ravioloni dolci

Australian Gourmet Traveller Italian dessert recipe for ravioloni dolci (sweet ricotta-filled ravioli)

By Gourmet Food Team
  • 20 mins preparation
  • 10 mins cooking plus resting
  • Serves 16
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Ravioloni dolci
These sweet, ricotta-filled ravioli have an herbaceous quality thanks to the addition of lemon thyme. Seek out a perfumed honey such as chestnut or acacia for extra flavour.


  • 400 gm ricotta
  • 100 gm pure icing sugar, sifted
  • ½ lemon, finely grated rind only
  • 1 tbsp finely chopped lemon thyme leaves
  • 2 eggs, lightly beaten
  • For deep-frying: vegetable oil
  • To serve: honey
  • To serve: sprigs of lemon thyme
Pasta dough
  • 300 gm ‘00’ flour (see note)
  • 3 eggs


  • 1
    For pasta dough, process flour and eggs using a food processor until well combined. Turn onto a lightly floured surface, knead for 1 minute, then wrap in plastic wrap and set aside for 30 minutes to rest.
  • 2
    Mix ricotta, icing sugar, lemon rind, lemon thyme leaves and half the beaten egg in a bowl until thoroughly combined.
  • 3
    Roll pasta through a pasta machine, in 2 batches, starting at the widest setting and working through to the lowest. Using a 9cm cutter, cut rounds from the pasta. Place 1 tbsp of ricotta mixture in the centre of half the rounds and brush edges with remaining egg, then top with remaining pasta rounds and press edges to seal.
  • 4
    Heat oil in a deep fryer or large deep frying pan to 180C. Cook ravioloni, in batches, until golden (2-4 minutes each side). Serve warm, drizzled with honey and scattered with thyme sprigs.


‘00’ flour is also known as strong, pasta or baker’s flour.

  • Author: Gourmet Food Team