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Sweet ricotta-filled ravioli

Australian Gourmet Traveller Italian sweets recipe for sweet ricotta-filled ravioli

By Rodney Dunn
  • Serves 20
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Sweet ricotta-filled ravioli


  • 375 gm plain flour (2½ cups)
  • 55 gm white sugar (¼ cup)
  • 50 gm unsalted butter
  • 1 egg
  • 1 eggwhite, lightly whisked
  • For deep-frying: vegetable oil
  • For dusting: pure icing sugar
Ricotta filling
  • 200 gm ricotta, drained (1 cup)
  • 75 gm caster sugar (1/3 cup)
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract


  • 1
    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.
  • 2
    For filling, press ricotta through a sieve into a bowl, add remaining ingredients and combine.
  • 3
    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.
  • 4
    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.
  • 5
    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.


Note Fluted square cutters are available from specialty kitchenware stores.

  • Author: Rodney Dunn