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dolce ravioli
Sweet Pasties/ Dolce Ravioli (fritters using cottage cheese or milk curd and eggs, flavored with vanilla)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Adapted from "The European Cookbook for American Homes" by the Browns (1936)

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For dough
1 3/4 cups pastry flour
1 1/2 tablespoons butter
1 1/4 tablespoons lard
about 1 tablespoon water

For filling
l/2 pound ricotta or cottage cheese
1 egg white
2 egg yolks
l/2 teaspoon vanilla

For frying
vegetable oil

For dusting
icing sugar


Mix first 4 ingredients to a stiff dough and roll out thin.

Combine remaining ingredients and put by teaspoonfuls on 1

side of pastry, about 2 inches from edge and 2 inches apart. Fold over edge to cover piles.

Cut into squares with mixture in the center of each square. Seal edges securely.

Fry in hot oil to a golden brown.


Before serving dust with icing sugar.


The recipe in this entry was adapted from one in "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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