We borrowed this beloved Sicilian recipe from Rosa Rizza, the Sicilian cultural ambassador and skilled cook who leads our 2025 October Sicilian Cooking and Culture Tour.
Make these delicious puffs filled with sweetened ricotta at Easter time and watch the smiles on your guests’ and family’s face. It’s well worth the time! They’re simple to make and guaranteed to become a favorite dessert – even if it’s not Easter! This recipe makes about 25–30 ravioli, depending on the size of your glass or cutter.
Pro tip: The key to success is to carefully press the air out of each ravioli as you pinch it securely shut.
Ingredients
For frying:
- Sunflower oil (about 4–5 cups or enough for deep frying in a medium pot)
For the dough:
- 1½ lbs (about 5½ cups) sifted white cake flour
- 3 large eggs (plus 1 extra for the egg wash)
- 150 grams (10½ tbsp) butter, unsalted or lightly salted
- 80 grams (3 tbsp) dry active yeast
- Warm water (about ¾ cup, added gradually)
For the filling:
- 1 lb fresh ricotta (cow or sheep, ideally from a cheese shop)
- 1¼ cups granulated sugar
- Pinch of salt
- 1½ tsp ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of ground black pepper
Let’s Cook!
1. Make the dough
- In a large mixing bowl, sift the flour and make a well in the center.
- Beat 3 eggs and slowly pour them into the well, mixing with a fork or your hands until mostly combined.
- Melt the butter and let it cool slightly.
- In a small bowl, dissolve the yeast in the warm water, then stir it into the melted butter.
- Add the butter-yeast mixture to the flour and eggs.
- Knead the dough until smooth and elastic (about 8–10 minutes).
- Form into a ball, cover with a warm, dry kitchen towel, and let rise for 1½ hours.
2. Make the filling
- While the dough rises, whisk the ricotta until smooth.
- Add sugar, salt, cinnamon, nutmeg, and black pepper. Mix well.
- Cover and let rest in a cool, dry place (not the fridge).
3. Shape the ravioli
- Once the dough has doubled in size, divide it into smaller portions.
- Roll each piece into a thin sheet (about 1/8 inch thick).
- Use a small water glass or round cutter (about 3 inches wide) to cut circles from the dough.
- Place 1 heaping teaspoon of ricotta filling in the center of each circle.
- Beat the remaining egg and brush the edges of each circle with egg wash.
- Fold the dough over the filling to create a half-moon shape. Press gently to push out any air, then seal the edges tightly with your fingers or a fork.
4. Fry and finish
- In a medium pot or deep pan, heat sunflower oil over medium heat (about 350°F / 175°C).
- Test the oil by dropping in a small piece of dough — if it floats and bubbles, it’s ready.
- Fry 3–4 ravioli at a time, until golden brown and crispy (about 1–2 minutes per side).
- Remove with a slotted spoon and drain on a paper towel-lined plate.
5. The final touch
- While still slightly warm, dust the ravioli with powdered sugar.
- Serve fresh or keep at room temperature for up to 2 days.
- Prepare for many happy smiles!