Neapolitan raffiuoli: the original recipe

raffiuoli

The recipe of raffiuoli Neapolitans, typical Christmas sweets. Here's how to prepare them in no time! THE raffiuoli they are another typical Christmas cake of the Neapolitan tradition and, together with the mostaccioli and Roccoco, they are almost never lacking on the Neapolitan tables.

Una curiosity is that the raffiuolo (o raffaiuolo, as it is sometimes pronounced in Naples) “is the Campania adaptation of ravioli salty of northern Italy, which inspires its name and shape” and its recipe is particularly ancient.

How to prepare Neapolitan raffiuoli

  • Difficulty: average
  • Preparation: 30 minutes
  • cooking: 15 minutes
  • People: 6/8 people

Raffioli ingredients

Sponge cake

  • 1 egg
  • 40 gr salted butter
  • 40 gr cup sugar
  • 80 gr flour 0
  • 40 gr potato flour
  • 1 tbsp yeast for sweets
  • 1 pinch of sale
  • the middle peel Lemon; untreated

Filling

  • 250 gr ricotta cheese fresh buffalo
  • 50 gr cup sugar
  • 30 g drops of chocolate

seal

  • Wet alcoholic
  • 100ml water
  • 50 gr cup sugar
  • the zest of the middle Lemon;
  • 1 small glass of witch liquor
  • 50 gr Real pasta Verde
  • 150 gr Real ice or also called I naspro

The preparation of: sponge cake, cream, wet

Sponge cake preparation

We assemble the egg with a cup sugar until it all becomes one compound frothy. After perfuming it with the zest of the medium Lemon;, we add little by little a mixture of flour, baking powder, starch and salt, sifted together and incorporated into the egg mixture, mixing from top to bottom.

Let's put this dough in some cake tins in the shape of a half sphere, suitably buttered and floured. We cook for 10 minutes at 180°. Remove from the oven and let it cool down.

Ricotta cream

We prepare, even with one day early, the cream of ricotta cheese mounting the latter with the cup sugar. We add the chocolate chips only at the end, when we have obtained a homogeneous and smooth cream. Let cool and thicken slightly in refrigerator for at least 2 hours.

He bathes it

We heat the water and the sugar on the fire, flavoring with a little peel of Lemon; and as soon as the syrup is ready, mix it with the liqueur. We let it cool.

Assemble the sweets

We take the half spheres of Sponge cake, let's empty them from below and fill them with cream cheese. After having turned them upside down, let's wet them on all sides with the syrup and, after having obtained from the green marzipan some rectangles of 6 cm, place them on top of the half sphere and cover with royal icing or I naspro. If you don't find the latter on the market, you can make it by adding 150 g of icing sugar to an egg white heated to 60°).

Image Credits: instagram profile @pasticceriasoniadal1988
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Written by Nadia Portuguese
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