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Recipe by
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.
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 11: The quantities are for 40 tortelli
Step 2 of 11: 60 minutes before starting to prepare these excellent tortelli, let the well-washed raisins macerate in three spoonfuls of rum
Step 3 of 11: 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
Step 4 of 11: 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
Step 5 of 11: 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
Step 6 of 11: 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
Step 7 of 11: 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
Step 8 of 11: 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
Step 9 of 11: When all are ready, arrange them on a serving dish and sprinkle them with icing sugar poured directly through a sieve; serve them hot
Step 10 of 11: These 'ricotta tortelli' are suitable for an afternoon gathering, especially if the gathering is among young people
Step 11 of 11: The same preparation can be made using puff pastry or shortcrust pastry
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In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving90 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 1,013 kJ242 kcal | 1,126 kJ269 kcal |
| Fat | 8.09 g | 8.99 g |
| of which saturated fatty acids | 4.3 g | 4.78 g |
| Carbohydrates | 34.71 g | 38.57 g |
| of which sugars | 12.3 g | 13.67 g |
| Fibre | 1.05 g | 1.17 g |
| Protein | 7.27 g | 8.08 g |
| Salt | 0.12 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
