Ravioli Dolci di Ceci (Italian Fried Chickpea Pastries)
Ravioli Dolci di Ceci are traditional Italian sweet fried pastries filled with a smooth, lightly sweetened chickpea filling flavored with citrus zest, vanilla, and sometimes a touch of honey or chocolate. The filling is enclosed in delicate pastry, then fried until golden and crisp, and often finished with a dusting of powdered sugar. A rustic Southern Italian treat, these pastries are especially popular during Carnevale and festive holidays, offering a unique balance of creamy, nutty filling and crisp exterior.
Ingredients
Pasta Frolla (Sweet Pastry Dough)
- 2½ cups (315 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) unsalted butter, cold and cubed
- 1 large egg
- 1 lemon zest or orange
- Pinch of salt
- ½ tsp vanilla extract (optional)
Chickpea Filling
- 1½ cups cooked chickpeas, well-drained
- ½ cup (100 g) granulated sugar
- ¼ cup (25 g) unsweetened cocoa powder
- 1 orange zest
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 2 - 3 tbsp milk or espresso, added gradually
- Pinch of salt
For Frying & Finishing
- 3 cups Neutral oil (vegetable or sunflower)
- Powdered sugar, for dusting
Instructions
Make the Pasta Frolla
In a large bowl, combine the flour, sugar, and salt. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.Add the egg, citrus zest, and vanilla. Gently bring the dough together just until it forms. Do not overwork.Form into a disk, wrap tightly, and refrigerate for at least 30 minutes.Prepare the Chickpea Filling
Dry the chickpeas very well with a kitchen towel. This is key to avoiding a loose filling.Place the chickpeas in a food processor and process until very smooth, scraping down the sides as needed.Add the sugar, cocoa powder, orange zest, cinnamon, vanilla, salt, and 2 tablespoons of milk or espresso. Process until thick and creamy. Add the remaining tablespoon only if needed.The filling should be thick and spoonable, not loose. Chill for 20–30 minutes if needed.Roll and Fill
You can roll the dough by hand with a rolling pin or use a pasta machine, both of which are traditional.Rolling pin method: Roll the chilled dough very thin on a lightly floured surface — almost like ravioli dough. You should be able to see a faint shadow of your hand through it.Pasta machine method: Divide the dough into manageable pieces. Flatten slightly, then pass through the pasta machine starting at the widest setting. Fold and pass through once or twice, then continue rolling thinner until you reach about setting 5–6, or just thinner than fresh pasta sheets.Cut the dough into rectangles or circles. Place about 1 teaspoon of filling in the center of each.Lightly moisten the edges with water, fold over, and press firmly to seal. Crimp with fingers or a fork. Trim edges neatly.Fry
Heat oil to 350°F (175°C).Fry pastries in batches, turning once, until golden brown — about 1–2 minutes per side.Transfer to paper towels to drain.Finish
Dust generously with powdered sugar while still warm.