fried sweet ravioli with fresh ricotta and citrus
ravioli fritti ripieni di ricotta all’arancia
TOTAL TIME: 60 minutes plus rising
MAKES: 20 pieces
More like a filled doughnut than ravioli, the main resemblance these ricotta-filled treats have to the pasta is how the dough (a sweet yeast dough) gets stuffed and shaped before frying. Perfect for dessert or Sunday brunch.
- 1/2 cup whole milk
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 2 1/4 cups unbleached all-purpose flour
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon finely grated lemon zest
- 1/8 teaspoon fine sea salt
- 1/2 cup plus 2 tablespoons fresh ricotta cheese
- 1 teaspoon confectioners sugar
- Finely grated zest of 1 orange
- About 1 quart vegetable oil for frying
- SPECIAL EQUIPMENT:a deep-fry thermometer, 2-inch round cutter
In a small saucepan heat milk over medium heat until warm; remove from heat. In the bowl of an electric mixer fitted with
a dough hook, stir together warm milk, yeast and 1/4 teaspoon granulated sugar; let stand until foamy, about 15 minutes. (If mixture doesn’t foam, start over with new yeast.) Stir in 1 cup flour. Let mixture stand at room temperature until doubled, about 1 hour (this mixture is called a sponge).
To the sponge, add remaining 1 1/4 cups flour, egg yolks, butter, 2 tablespoons granulated sugar, vanilla, lemon zest and salt. On low speed, mix dough until smooth and elastic, about 5 minutes. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature, until doubled in bulk, about 2 hours.
In a large bowl, mix together ricotta, confectioners sugar and orange zest.
On a lightly floured surface, roll dough into a 15-inch round. Using a floured 2-inch round cutter, cut 20 rounds from dough. Discard scraps.
Roll each disc into a 4-inch round. Place about 1 1/2 teaspoons ricotta filling on lower half of each round, leaving a border. Fold top half of each round over filling and press edges together to seal. Wrap edges of each half-circle around your index finger, bringing ends together to overlap by about 1/2 inch. Pinch edges to seal. Place finished ravioli on a parchment-lined baking sheet.
Put reamaining 2 tablespoons granulated sugar in a large shallow bowl. Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat. Fry ravioli, about 5 at a time, turning once until puffed and golden, about 1 minute. Using a slotted spoon, transfer to paper towels to drain. While warm, in batches, toss in sugar to coat. Serve warm or at room temperature.
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