Ravioli dolci di Carnevale #SundaySupper

Ravioli dolci di Carnevale

This week we are going to have a Fat Sunday celebration for Sunday Supper!  YAY!  As you all know, Fat Tuesday/Mardi Gras is on the 4th of March, so we are all sharing decadent or Mardi Gras inspired recipes.
This is an absolute treat for me.  If you follow Manu’s Menu, you will know that Mardi Gras, or Carnevale for us Italians, is my favourite time of the year!  I have always loved it.  You see, Carnevale is quite big in Italy and all kids dress up for almost a week and go on parades with all kinds of floats.  There are many famous Carnevali in Italy, like the ones of Venice, Ivrea, Cento, Viareggio, Putignano… these attract hundreds of thousands of tourists each year.  But every little town in Italy celebrates Carnevale.  It’s “our Halloween”… when kids tell jokes, make pranks and throw coriandoli (coloured paper confetti) all around.  And, of course, like for all good old celebrations… there’s plenty of food.  During this time of the year in fact, we tend to eat lots of sweets and fried food, because Carnevale comes right before the period of Lent during which Catholics usually fast (or eat less).  So far, I have shared with you how to make a few Carnevale treats like Chiacchiere, Tortelli di Carnevale, Meat filled Apulian Panzerotti… and today I am back with another quintessential Carnevale recipe: Ravioli dolci – aka sweet ravioli.  They are delicious rectangles of sweet dough, filled with jam, fried and dusted with icing sugar.  The funny thing about them is that they look like pasta (sans icing sugar, of course), thus their name.  These are served at all Carnevale parties!  Enjoy and check out my Carnevale Pinterest gallery for more ideas on what to serve for your Mardi Gras!  Ah… and stay tuned as my next recipe will be another Carnevale classic! Thank you so much Leslie of La Cocina de Leslie for being an amazing host!

Ravioli dolci di Carnevale

5.0 from 2 reviews
Ravioli dolci di Carnevale
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Italian
Serves: makes 30 to 35
Ravioli Dough
  • 300 gms – 2 ½ cups all purpose flour
  • 50 gms – 3 ½ tbsp butter
  • 60 gms – ¼ cup + 1 tbsp sugar
  • 1 egg
  • 60 ml – 3 tbsp milk
  • 40 ml – 2 tbsp Rhum
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 pinch salt
Filling & Assembling
  • Jam
  • Icing sugar
  • Vegetable oil for deep frying
  1. Put all the dough ingredients in the bowl of an electric mixer fitted with the paddle attachment and knead well until you have a smooth and elastic dough.
  2. Make it into a ball, wrap it with cling wrap and refrigerate it for 30 minutes.
  3. Divide the dough into smaller pieces and start working with one (keep the remaining dough covered with cling wrap so it doesn’t dry out).
  4. Flatten the piece of dough into a rectangular shape with your hands.
  5. Put a little flour on it and begin passing it through the pasta machine. Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers.
  6. Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers.
  7. Starting with one of the narrower sides of the folded dough, feed the dough through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for at least a couple of times.
  8. Now you can start rolling it thinner, by turning the dial to the next narrowest setting (# 2). Roll the dough through the machine without folding the dough between settings. Keep reducing the settings until #5 or #6. If the sheet of dough gets too long, you can cut it in half with a knife.
  9. Now put the filling with a teaspoon on one half of the sheet of dough. Make sure to leave some space in between, like in the pictures.
  10. Fold the other half of the sheet onto the filling and press well all around. Make sure there are no air bubbles inside, or the ravioli will open while cooking and the filling will come out. To seal the dough use a little bit of water or egg white.
  11. Cut around the filling in a squarish shape and remove the excess dough.
  12. Keep the Ravioli on a tray dusted with flour and get ready to fry them!
  13. Fry them in batches in warm vegetable oil.
  14. When golden on both sides, remove them with a slotted spoon and drain them on a plate covered with kitchen paper.
  15. When dry, dust them with icing sugar.
  16. Serve your sweet ravioli lukewarm or at room temperature.
Ravioli dolci are best enjoyed on the day they are made.

Ravioli dolci di Carnevale

Ravioli dolci di Carnevale

Check out all these amazing Mardi Gras ideas!

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Main Dishes:

Side Dishes:


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    What fun it must have been to celebrate Carnivale in Italy…so much more fun than Halloween! And your traditional ravioli look amazing!!! Beautiful.

  2. says

    Your Ravioli Dolci sound and look just amazing. It is interesting to read how in Italy as well Carnevale – just like in Southern Germany – is celebrated for a week. I have always loved this time of year and we try to celebrate here at least once with our kids in the German community in PDX :)

  3. says

    I’ve only ever seen these sold as single layered sheets in the markets in Italy and your filled version look so decadent. I thank you for posting it but my hips don’t.

  4. says

    Wow, I’d love to visit Italy during carnevale! That sounds like so much fun. And these dessert raviolis – be still my beating heart. They look incredible! That pastry is perfect, so light and flaky. I love your beautiful photos too.

  5. says

    I have had so many Carnivale treats while living in Italy but never these! I love them… like chiacchiere but filled with jam!


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