How to make Caggionetti Recipe

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 Caggionetti

Go back, egg? The purists of the caggiunitt', convinced that they date back to ancient pagan festivals, claim that the dough for these Delicious sweet fried ravioli must absolutely not contain egg. There are variations of the filling that have been handed down for generations: chestnuts, honey, sugar, candied citron, grated dark chocolate, almonds, but also chickpeas or the very special grape jam they call scrucchiata, because the grapes are crushed by hand one by one, with patience and with love.

Ingredients(70 piece portions)

THE STUFFING,

400g boiled chestnuts

150g honey or wort

100g granulated sugar

50g grated dark chocolate

50g rum

lemon

cinnamon powder

THE PASTA

500g flour

100g seed oil

100g dry white wine

sugar, salt

THE CAGGIONETTI

peanut oil

powdered sugar

Method

1. FOR THE STUFFING

Step 1

Sieve the boiled chestnuts and mix them with the slightly heated honey, the sugar, the chocolate, the rum, the grated rind of 1/2 lemon, a pinch of cinnamon. Mix well and let the mixture rest for about 2 hours.

2. FOR PASTA

Step 2

Mix the flour with the wine, the oil and 50 g of water; add a pinch of salt and sugar and work the mixture until it becomes homogeneous and elastic. Let it rest for 10-15 minutes to lose some elasticity.

3. FOR THE CAGENETTI

Step 3

Roll out the Dough into very thin sheets and cut it into squares. Place small knobs of filling in the center and roll up a flap of dough over it, creating triangular or rectangular ravioli.

Step 4

Fry them in plenty of peanut oil for a few seconds, without letting them brown too much. Drain them on kitchen paper. Sprinkle them with icing sugar and serve.

If you loved this dish, you can share your experience with your friends and family.

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