Raviola di ricotta di Caltanissetta
| Type | Sweet |
|---|---|
| Place of origin | Italy |
| Region or state | Caltanissetta, Sicily |
| Main ingredients | Sheep's ricotta, honey |
Raviola di ricotta nissena[a] is a dessert from the city of Caltanissetta, Sicily, prepared with puff pastry and a ricotta filling; note that it should not be confused with the fried raviola from Catania, which shares a similar shape but differs in dough composition.
Typically associated with the Nissena pastry tradition, this dessert is not often manufactured during the summer months.[2][3]
Ingredients
Soft wheat flour, sweetened sheep's ricotta, honey, and strictly lard as a frying fat.[4]
The dough is rolled out and flattened on a large marble table, then brushed with lard that must not be liquid, then rolled into a roll (very similar to a Swiss roll, but with many more layers). The disks are cut from the end, shaped to form disks that are filled with plenty of ricotta and then folded to form semi-circles. The pasta is cooked until the layers separate and color (see Maillard reaction), forming the characteristic ridges of the raviola di ricotta nissena.[3]
See also
Notes
References
- ^ "nisseno". Vocabolario Treccani. Treccani. Retrieved 13 January 2026.
- ^ "Dolci di Carnevale nisseni, l'Ass. Duciezio racconta l'origine della Raviola di ricotta". il Fatto Nisseno - Caltanissetta notizie, cronaca, attualità - cronaca, approfondimento e informazione nel nisseno (in Italian). 2023-02-20. Retrieved 2025-11-15.
- ^ a b Redazione (2020-09-11), Pasta sfoglia e un cuore goloso: la ricetta della Raviola di Ricotta Nissena (in Italian), retrieved 2025-11-15
- ^ Maffi, Martina (2025-09-26). "I dolci primati di Caltanissetta". Sale&Pepe (in Italian). Retrieved 2025-11-15.
Further reading
- Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. ISBN 978-88-541-4612-9. Retrieved October 12, 2024.
- Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn. ISBN 978-0-600-62042-6.
- Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–. ISBN 978-1-84480-531-0.
- Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–. ISBN 978-1-118-06066-7.