How to prepare the real Italian recipe of Cocoa Ravioli with Ricotta cheese or “Ravioli al Cacao con la Ricotta”
This is a fried pastry used originally in the Middle Ages, of course without the addition of cocoa because it has discovered in the nineteenth century! A tasty dish prepared for Carnival Festivities, a real triumph of gluttony.
- 250 grams of Flour
- 500 grams of Ricotta Cheese
- 200 grams of Sugar
- 20 grams of Cocoa powder
- 30 grams of Butter
- 1 Egg
- 3 tablespoons of Milk
- 2 tablespoons of White Wine
- 1 Lemon
- Powder Sugar as you need
- a pinch of Salt
- Oil to fry
- On a large bowl pour the flour, make a hole in the center, add 100 grams of sugar, cocoa and softened butter and mix; add the egg, milk, wine, grated lemon rind, a pinch of salt and continue to knead until the dough is compact and smooth.Transfer the dough to a work surface and knead until you have a smooth dough ball. Wrap the dough in a plastic film and let rest for at least 1 hour in a cool place ( not refrigerator).
- Meanwhile, prepare the filling: in a different bowl mix the ricotta with the remaining sugar, remove the dough from the plastic film, arrange it on a work surface, roll out with a rolling pin into a thin sheet, and form rectangles of 10X20 cm (1 mm thick). Brush the edges with egg white. Put a spoon of filling onto one side; fold over to form a “raviolo” shape. Fold them in half and sealed the edges with a fork.
- Fry the ravioli in a pan with hot oil on both sides until golden, drain them with a slotted spoon, let dry on paper towels and sprinkle with powder sugar before serving.
Posted by Nicoletta and Tiziana