Sweet Ricotta Calcioni Marchigiani

Ricotta Calcioni aren’t the number on snack option thrown on your average Italian restaurant here in the states - but I’m putting it out to the universe that it should be. You know that craving that comes late at night after you’ve had something salty? Or that deep desire to indulge in fried sweets when you’re at a fair? Ricotta Calcioni is the antidote to all of these conundrums.

Calcioni recipes are varied and can come in all styles from sweet to savory. But essentially, these pastry parcels are filled with whatever type of goodness you’d prefer. For me? It’s this exact recipe I’m sharing with you today.

Calcioni … What Are They?

Calcioni hail from the Marche region of Italy. Shaped like little pillowy ravioli, calcioni are filled with sweet or savory fillings and then deep-fried or baked to pure perfection. Also known as “ravioli di San Giuseppe” or “ravioli dolce” throughout other parts of Italy, calcioni can be found in the small towns of Marche as a starter dish to any big and boisterous meal.

Fun fact! Prior to World Word II, most Molisan cooks considered calcioni as sweet fritters made with chickpeas as the dough. However, those who immigrated to America think of calcioni as pastries stuffed with chickpeas. As time as gone on, many calcioni recipes have swapped out the chickpea dough or filling for your traditional flour (as I am doing for this recipe today)!

Something Worth Celebrating

My dear friends and readers… this recipe marks 20 out of 20 recipes completed for Roaming Italy! Wooohooo! Boy has this project been a fun ride - and one that will change how I view my blog forever. More on these thoughts coming soon…

Because calcioni are typically served as a snack served at a rollicking and boisterous dinner, it seemed fitting to complete the project with something light and delicious to nibble on… where I can imagine you all grabbing a parcel of your own with me at the table. I can’t thank you enough for all of your support for this project. Your recommendations, kind words, DM’s and shares have all made this process a total dream come true. I’m planning on updating you all on what’s next soon. Keep your eyes peeled!

Now on to the recipe…

Sweet Ricotta Calcioni Marchigiani

Ricotta Calcioni Marchigiani

*Makes about 45-50 small calcioni*
**DOUGH**
400 g of flour
2 large eggs
35 g of lard or butter
2 tbs sugar
1/2 lemon juiced
Water (as needed)
**FILLING**
200 g ricotta cheese, grated
100 g Pecorino
75 g sugar
2 eggs
1/2 lemon juiced and grated
Honey (to serve)

Region: Marche

In a bowl, mix together your filling ingredients - ricotta, Pecorino, sugar, eggs and lemon juice and grated rind.
Cover and let rest in the refrigerator for 2-3 hours.
If you’re using a mixer, add your dough ingredients to your bowl and mix together using a dough hook. Mix on low speed until a shaggy dough is formed. Add a tablespoon or two of water to your mixture as needed until a smooth dough ball is formed.
- If you’re mixing by hand… make a volcano out of your flour and place your fist in the center to create a crater to the bottom of your board. Inside your crater, add your eggs, lard or butter, sugar and lemon juice. Mix together with a fork and begin slowly integrating the flour around the well. Continue until the texture is thick enough to work with your hands. Form a ball and knead for at least 10 minutes.
Let your dough ball rest for a half an hour, covered.
Preheat your oven to 350 F.
Divide the dough into three equal pieces. Pass each section through your pasta machine from the thickest setting to your thinnest.
Take each section of dough and cut out into approximately 3 inch circles. (I like to use a wine glass or a cookie cutter for this!)
Place about a heaping tablespoon each of your chilled filling onto each piece.
Seal the edge of one half of your dough and close to make a half moon shape. Press the edges closed firmly to seal.
On a parchment paper lined baking tray, place your half moon calcioni and brush each parcel with egg yolk diluted with water.
With a pair of kitchen scissors, cut two cross cuts in the center of each half moon. This is where your ricotta filling with gently ooze out. YUM.
Cook for around 20-22 minutes or until golden brown.
Drizzle with honey or enjoy on it’s own hot or cold!