Custard Cream Sweet Ravioli

17/11/2023

Custard cream sweet ravioli is a bit of an unusual but delicious delicacy. Here is how you can prepare them:

Ingredients

For the ravioli dough:

250 g of type 00 flour
2 eggs
1 tablespoon of powdered sugar
A pinch of salt

For the custard cream:

500 ml of whole milk
150 g of sugar
4 egg yolks
40 g of type 00 flour or cornstarch
1 vanilla pod or vanilla extract

For frying:

Seed oil as needed

For the finishing touch:

Powdered sugar as needed

Preparation

Let’s start by preparing the custard cream: Heat the milk with the split vanilla pod to infuse it. In a bowl, whisk the yolks with the sugar until they become light and fluffy, then fold in the sifted flour. Remove the vanilla from the milk and pour it gradually into the bowl with the yolks, stirring continuously.
Transfer the mixture into a saucepan, and cook over medium-low heat, stirring continuously with a whisk until the cream thickens. Pour the cream into a dish, cover with cling film in contact to prevent a skin from forming and let it cool.
For the ravioli dough, pour the flour into a mound on the work surface, make a well in the center and crack in the eggs, add the powdered sugar and salt. Start to knead beginning from the center incorporating the flour little by little. Work the dough until you have a smooth and homogeneous ball. Cover with cling film and let it rest for about 30 minutes.
Roll out the dough with a rolling pin or with a pasta machine into sheets that are not too thick. With a round pastry cutter or a glass, cut out circles.
Place a teaspoon of cold custard cream in the center of each circle of dough. Wet the edges of the dough with a little water, fold to form half-circles and seal the edges well by pressing with your fingers or with the tines of a fork.
Fry the ravioli in plenty of hot seed oil until golden brown, then drain them on paper towels to remove the excess oil.
Dust with powdered sugar before serving.

Curiosity

Sweet ravioli is a tradition in some regions of Italy, especially during the carnival period. They can also be filled with ricotta and chocolate, jam, or other types of sweet creams. It is a recipe that lends itself to many variations and personalizations.