Fried Sweet Orange Ravioli: You Won’t Be Able to Stop at One!

If you love traditional ravioli but have a sweet tooth, Fried Sweet Orange Ravioli is the perfect treat for you! This dessert combines dough with a citrus-infused filling, creating a unique and irresistible bite-sized indulgence. Sweet-filled ravioli, often enjoyed during holidays and special occasions, feature ingredients like easily accessible ingredients.

Where Did Sweet Orange Ravioli Come From?

Now, don’t go running to Nonna asking for her sweet ravioli recipe, she might raise an eyebrow. While traditional ravioli is firmly rooted in Italian cuisine, this version takes a wild detour. Sweet ravioli, in various forms, has appeared across European tables for centuries, Italy, Portugal, and even Poland have their own fried pastry-stuffed treats. The orange, once a luxury item in Renaissance Europe, is now the humble star of this speedy treat. It’s like a royal comeback tour, but with snacks.

But this orange-spiked riff is unique. No stuffing here, just a fried dough with sugar clinging to every corner.

Pro Tips for the Best Sweet Orange Ravioli

• Use freshly squeezed orange juice. The bottled stuff doesn’t bring the same zing or aroma.
• Keep your oil hot but not volcanic. Medium heat gives you golden puffs, not burnt regrets.
• Flip once, not fifty times. Let one side cook properly before turning.
• Toss in sugar while warm. Sugar sticks better when the ravioli’s still cozy.

Can I Make the Dough Ahead of Time?

Absolutely. Mix up the dough and pop it in the fridge, tightly wrapped, for up to 24 hours. Let it come back to room temp for about 10–15 minutes before rolling it out so it’s easier to handle and shape.

What Can I Serve These With?

Think creamy dipping sauces like vanilla yogurt, honey cream, or even a chocolate drizzle. They also work as a cheeky side for a fruity brunch or dessert platter. Kids might just prefer them with nothing but sugar and a grin.

Can I Use Other Citrus?

You bet! Lemon gives a sharper tang, lime leans tropical, and grapefruit gets fancy. Just adjust the sugar if you're dealing with a tart bomb.

Can I Bake These Instead of Frying?

Technically yes, but don’t expect that golden puff. They’ll be a little more biscuit-like and less airy. You’ll miss the crackle, but they’re still snackable.

How to Make Sweet Orange Ravioli

In a mixing bowl, combine the orange juice, orange zest, milk, sugar, and a pinch of salt. Stir until the sugar has mostly dissolved.

In a separate bowl, whisk together the flour and baking powder.

Pour the dry mix into the wet mix, stirring with a spoon or spatula until a soft dough forms. It should be smooth but not sticky. Cover the dough and let it rest at room temperature for 20 minutes. Roll the dough out on a floured surface and cut it into even squares, aim for bite-sized, but follow your heart.

Drop the squares into hot oil, a few at a time. Fry for 3–4 minutes total, flipping once, until they're golden and puffed.

Toss the warm ravioli into a bowl of sugar while they’re still hot so it sticks perfectly. Now, they’re ready to be devoured.