Ravioli dolci (sweet dumplings)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature for about 20 minutes. Place the ricotta on a sieve and drain. Dice or chop the candied fruit very finely.

2. 2

   Wash the orange hot, dab dry and finely grate the peel. Mix ricotta, orange peel and candied fruit. Place 3 puff pastry slices on top of each other and roll out to a square (approx. 30/32cm per side) on a lightly floured work surface.

3. 3

   Carefully fold the pastry sheet and put it aside. Roll out the remaining 3 puff pastry slices in the same way and size. Distribute the ricotta filling as 16 small blobs with a distance of 4-5 cm between them. Brush the egg white around the ricotta piles with a brush and place the set aside puff pastry sheet on top.

4. 4

   Press the dough well around the piles. Cut out the dough pouches with a cookie cutter or a glass (approx. 6.5 cm Ø) and press the edges well down again. Place the remaining dough on top of each other (do not knead), roll out again (approx. 25 x 32 cm / approx. 6 pockets) and cut in half.

5. 5

   Fill and cut out as already described. Roll out the dough again and fill until it is used up. Heat the oil in a high pot and add dumplings in portions to the hot oil. Bake while turning until golden brown (3-5 minutes), take out with a skimmer and drain on kitchen paper.

6. 6

   Dust with icing sugar. For the sauce serve pureed raspberries. Tastes best freshly baked.

Nutrition Facts

KCAL
120 kcal

CARBS
11 g

FATS
8 g

PROTEINS
2 g