Ricotta Tortelli are delicious sweets typical of the Lazio tradition. These sweet ravioli are filled with a tasty cream of very fresh ricotta, granulated sugar, candied cedro, and sultana raisins, flavored with white rum and orange flower water. The tortelli are then fried in hot oil until they turn golden and crispy. Finally, they are dusted with powdered sugar and ground cinnamon. They are perfect to enjoy as a Carnival dessert or as a delicious end to a meal.
The doses are for 40 tortelli
60 minutes before starting the preparation of these excellent tortelli, soak the well-washed raisins in three tablespoons of rum
After this time, place the ricotta, granulated sugar, finely chopped cedro, a tablespoon of orange flower water, the drained raisins 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 part of the refrigerator
Meanwhile, pour 300 g of white flour and a pinch of salt onto the work surface: make a fountain and break two whole eggs in the center, adding the softened butter cut into pieces
With a fork, beat the eggs and butter, gradually incorporating the white flour, and then knead the dough with your hands until it reaches the right consistency
Using a rolling pin, roll out the dough on the work surface (slightly floured) to form a thin sheet: with a square cutter having a side of 7 cm or with a serrated wheel, cut out 40 squares
In the center of each, place a little of the ricotta filling: beat the third egg in a shallow 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 come out during cooking
Heat the appropriate saucepan with a basket filled with plenty of seed oil: when it is well heated, plunge the tortelli into it a few at a time; as soon as they take on a nice golden color, remove them from the oil and place them on absorbent paper to lose the excess fat, continuing to cook the others
When all are ready, arrange them on a serving plate and dust them with powdered sugar, made to fall directly from a sieve; serve them hot
Padella
Cucchiaino
Teglia
Ciotola
Store ricotta tortelli in an airtight container in the refrigerator for a maximum of 3 days.
Ricotta tortelli are traditional sweets from the Lazio region, particularly popular during the Carnival period.
Italy, Lazio
These 'ricotta tortelli' are suitable for an afternoon invite, especially if the gathering is among young people
The same preparation can be made using puff pastry or shortcrust pastry
| 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 |
