I love to know the different specialties of the various countries of our beautiful Italy, and I very much hope you like it too! So I would like to offer you the recipe for the sweet carnival tortelli typical of my area: in Verona, these classic sweets are baptized "Rufioi". I can't wait to cook them: will you keep me company? Let's see the doses and ingredients to prepare the sweet carnival tortelli cooked in the oven!
Video of the Recipe
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Identity Card of the Recipe
- 328 KCal Calories per serving
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Ingrediants
For pasta
- 250 g of white flour of type 00
- 25 ml of milk
- 8 g of baking powder
- 1 pinch of salt
- 1 tablespoon of corn oil
- 20 ml of rum
- 60 g (1 medium) of eggs
- 35 g of butter
- 50 g of sugar
To serve
- Q. b. of powdered sugar
For the stuffing
- 10 ml (1 tablespoon) of rum
- 10 ml (1 tablespoon) of milk
- 10 g of bitter cocoa
- 30 g of macaroons
- 25 g of sultanas
- 15 g of almonds
- 15 g of hazelnuts
Materials Needed
- Bowls of various sizes
- Wooden spoon
- Mixer
- Teaspoons
- Rolling pin
- Baking paper
- Baking plates
- Scale weighs food
- Pasta cutter wheel
- Sieve
Preparation
- First, prepare the tortelli pasta. In a bowl, sift the white flour and combine the sugar with the salt and baking powder. Soften the butter and add it to the center of the "powders". Then add the egg, rum (or anise), milk and seed oil. Mix thoroughly until the mixture is very elastic, smooth and homogeneous.
- Wrap the dough in cling film and let it rest for 30 minutes.
- In the meantime, prepare the filling of the tortelli. Soak the raisins in warm water. Then finely blend amaretti, almonds and hazelnuts. Pour the mince into a bowl and add the sifted bitter cocoa, the raisins squeezed from the soaking water, the milk and the rum: you will have to obtain a compact and dense mixture.
Did you know that
If the dough is not very compact, it is recommended to add more crumbled amaretti or a couple of teaspoons of breadcrumbs.
Some recipes for rufiòi include the addition of peach or plum jam: those who want this type of filling will need to add as much breadcrumbs as needed to obtain the right consistency.- Roll out the dough with a rolling pin to a thickness of 2-3 mm, forming a rectangle. To facilitate the drafting, it is recommended to roll out the dough between two sheets of baking paper or to use the pasta machine.
- With the filling prepared, make many small tufts to be placed on half of the rectangle spread, taking care to space them a few cm from each other.
- Close the stuffing tufts with the free half of the dough, as if to form classic ravioli. Weld the two sheets of pasta well, exerting light pressure with your fingers along the edge of each tortello.
- Therefore, obtain many squares with the help of the pastry cutter wheel.
- Arrange the tortelli obtained on the baking tray lined with the special greaseproof paper. Bake in a hot oven, 180 ° C, for about 15 minutes.
For a more gluttonous (and caloric) version
Those who want to prepare Rufiòi according to the traditional recipe may prefer cooking in boiling oil! Here we have proposed baking, for a lighter result.- Allow to cool completely and serve with a sprinkling of icing sugar.
Alice's comment - PersonalCooker
The rufioi Veneti are prepared with this particular filling based on amaretti, cocoa and dried fruit. If we move to the province of Vicenza, the rufioi are stuffed with mustard instead! In other areas, these tortelli are prepared in the shape of a crescent, in short, each city proudly preserves its own recipe for Carnival tortelli.Nutritional values and Health Comment on the recipe
Non-fried Carnival Tortelli are very energetic and carbohydrate-rich sweets. Fats are well present but not prevalent, while proteins are less incisive. The intake of cholesterol is not the highest and that of fiber is very good. These sweets are more suitable than fried ones for the diet of the overweight person and those suffering from metabolic pathologies; it is necessary to pay more attention in case of type 2 diabetes mellitus. The average portion of Tortelli di Carnevale Non Fritti is about 30-40g (100-130kcal).
