Ricotta Tortelli are delicious sweets typical of Lazio tradition. These sweet ravioli are filled with a luscious cream of very fresh ricotta, granulated sugar, candied citron and sultana raisins, flavored with white rum and orange blossom water. The tortelli are then fried in hot oil until golden and crisp. Finally, they are dusted with powdered sugar and cinnamon. They are perfect to enjoy as a Carnival dessert or as a tasty end to a meal.
The quantities are for 40 tortelli
60 minutes before starting to prepare these excellent tortelli, let the well-washed raisins macerate in three spoonfuls of rum
After this time, place the ricotta, granulated sugar, finely chopped candied citron, a spoonful of orange blossom water, the raisins drained from the rum and a pinch of cinnamon in a bowl: mix carefully and let the cream rest for 15 minutes in the least cold compartment of the refrigerator
Meanwhile, pour 300 g of white flour onto the work surface, mixing in a pinch of salt: make a well and crack two whole eggs into the center, adding the softened butter in small pieces
With a fork, beat the eggs and butter, gradually incorporating the white flour, then work the dough with your hands until it has the right consistency
Using a rolling pin, roll out the dough on the work surface (lightly floured) to form a thin sheet: with a square pastry cutter with 7 cm sides or with a fluted wheel, cut out 40 squares
Place some of the ricotta filling in the center of each one: beat the third egg in a deep plate and use it to brush the edges of the dough, close the tortelli into triangles, making sure the dough adheres well so that the filling does not leak out during cooking
Place the special pan with basket and plenty of seed oil on the heat: when it is very hot, drop the tortelli into it, a few at a time; as soon as they have taken on a nice golden color, remove them from the oil and place them on absorbent paper so that they lose excess fat, continuing to cook the others
When all are ready, arrange them on a serving dish and sprinkle them with icing sugar poured directly through a sieve; serve them hot
These 'ricotta tortelli' are suitable for an afternoon gathering, especially if the gathering is among young people
The same preparation can be made using puff pastry or shortcrust pastry
Pan
Teaspoon
Baking tray
Bowl
Store the ricotta tortelli in an airtight container in the refrigerator for up to 3 days.
Ricotta tortelli are traditional sweets from the Lazio region, particularly popular during the Carnival period.
Italia, Lazio
| Energy (kcal) | 266.66 |
| Carbohydrates (g) | 37.96 |
| of which Sugars (g) | 13.59 |
| Fat (g) | 8.88 |
| of which Saturates (g) | 4.8 |
| Protein (g) | 8.31 |
| Fiber (g) | 1.22 |
| Sale (g) | 0.09 |
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