And it’s 11 years of Carnival bakes! Time flies, but traditions last, like the one of spending some time over the Carnival weekend to bake some Carnival treats. And it has become also a tradition, this is the third year now, that my companion in these bakes is my sweet tooth Nederlander.
I know last year I propose to finally try some Dutch Carnival bakes for Fat Tuesday, but again, this period of the year is all but quiet on the work front, as it is my busy intensive teaching period. So, all I end up doing in the weekend is mostly… doing nothing.
Yet, traditions last if you keep going, so this year we opted for a simple yet effective and yummy (oven-baked, again as tradition) Carnival treat, the Ravioli di Carnevale or Carnival Ravioli. They are super simple because, if you don’t have much time or energy (like me) you can easily buy some puff pasty (or pasta sfoglia, for our Italian readers) and fill it in with some nice jam, and it’s done! If you have some time, more then welcome to make the puff pastry on your own 😉
RAVIOLI DI CARNEVALE
Ingredients (for 12 cupcakes)
a rectangular roll of puff pastry
your favorite jam (we use raspberry and apricot options)
1 egg
coloured sprinkles
Prepare the ravioli
Unroll the puff pastry sheet and, using a knife, cut it into 5 cm squares. Place a teaspoon of jam on half of the squares, then cover them with the remaining pastry squares. Seal the ‘ravioli’ by pressing the edges with a fork to close them securely.
Decorate the ravioli
Brush the ravioli with the beaten egg and decorate as desired with colored sugar sprinkles.
Bake the ravioli
Bake in a preheated static oven at 180°C (356°F) for 20 minutes.
Happy Fat Tuesday!
Aroma di cannella 