What a feast day! Today is Mardi Gras, the last and most important day of Carnival and Women's day as well. In Italy (as in many other countries) we celebrate "Carnevale" with parades, where dressed up people and Carnival floats march through the streets and with masquerade parties. The most famous Carnivals of Italy are held in Venice, Viareggio, Ivrea and Acireale. In my hometown, in Friuli (NE Italy), the parade is usually held the first Sunday of Carnival. I took some nice pictures of costumes and floats that you'll find at the end of this post, after the recipe of a typical Italian Carnival treat, the sweet ravioli. These cookies in the shape of stuffed ravioli are fried like most of the Carnival sweets. Each Italian region has its own Carnival recipes. However, the most common are "Bomboloni alla crema" (cream puffs), "Ciambelle" (donuts), "Castagnole o Frittole" (small stuffed puffs), "Frittelle" (fritters) and "Bugie" also called "Crostoli", "Chiacchiere", "Frappe", "Cenci" or "Galani". These treats consist of a flavored paste, whose ingredients can change according to the various regional recipes. Even the shape can be different. What unites them is the dip into boiling hot oil, which let all the aromas explode in the air. Since today is Women's Day as well, I decided to "dress" my ravioli with Women's Day flower, mimosa. Auguri donne! Greetings ladies!
Carnival sweet ravioli
(makes 10-12 ravioli)
300 g white flour
1 egg
70 g sugar
50 g butter
1 grated lemon peel
2 tablespoons white wine
3 tablespoons milk
1 sachet vanillin
peanut oil for frying
icing sugar
jam and Nutella (as required) for stuffing
Work together flour, lemon peel, melted butter, sugar, egg, vanillin, wine and milk. Roll out the dough with a matterello. Carve the paste in the shape of circles and fill them as you like. Close well the ravioli pressing the ends with a fork. Fry them in plenty of peanut oil. Dry with kitchen roll and sprinkle with icing sugar.
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