Butterless sweet ravioli are a lighter variation of classic fried or baked desserts, perfect for those seeking a healthier alternative without sacrificing flavor. Made with a simple dough of flour, oil, eggs and sugar, these treats enclose a mouthwatering heart of jam, ricotta or chocolate cream.
Ideal for Carnival, snacks or special breakfasts, they can be baked or fried, retaining all the fragrance and sweetness of the traditional version. Discover the easy recipe for making homemade sweet ravioli, without butter but full of goodness!
1. In a bowl, beat the egg with the sugar. Add the oil in a low stream, continuing to mix. Add the sifted flour and baking powder.
2. When the dough becomes firm, place it on a pastry board and continue kneading with your hands. Wrap the resulting dough ball in plastic wrap and place in the refrigerator for 30 minutes.
3. Roll out the dough with a rolling pin and, using a pastry cutter, cut out discs (if you don't have a pastry cutter, you can use a glass).
4. Place a spoonful of jam in the center of each disk and close it, forming a crescent. Seal the edges well by applying light pressure with the tines of a fork.
5. Line a baking sheet with baking paper and bake in a preheated oven at 180° for about 10 minutes.
6. Once ready, let the ravioli cool and garnish with powdered sugar.
Sweet ravioli: why without butter?
If you are among those who think that desserts made with butter are better, we want to challenge you to make them with extra virgin olive oil...and then to let us know what you think!
We prefer extra virgin olive oil for baking for more than one reason:
Unlike butter, oil contains "good" fats, which do not burden the liver and help regulate blood cholesterol levels.
In addition to being healthy for our bodies, the antioxidants in extra virgin olive oil help desserts keep better and longer (those made with butter dry out sooner).
Doughs prepared with oil are easier to work with and rise better, as oil, being more fluid than butter, causes more air to be incorporated during kneading.
Sweets made with butter are not suitable for those with lactose intolerance.
Extra-virgin olive oil is preferable to seed oil, as the latter, while seemingly tasteless and odorless, is less digestible, and makes cakes heavier, as well as not making a difference in flavor.
Five tricks for not getting sweet dumplings wrong
Sweet dumplings are not difficult to prepare, but there are some small precautions to keep in order to get a good result.
For the ingredients to blend well together, they should be mixed at room temperature, so we recommend that you take the egg out of the refrigerator about 1 hour before using it.
Flour and baking powder should always be sifted first to avoid lumps forming in the dough, which would not be homogeneous.
Again to avoid the formation of lumps, all ingredients should be added a little at a time, continuing to stir.
To prevent the ravioli from overcooking, losing fluffiness, it is important to remove them from the oven as soon as their surface begins to turn slightly golden.
Powdered sugar should be added only when the dumplings have cooled, otherwise you risk "caramelizing" the surface.
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