Dessert ravioli

Rose Filling for Dessert Ravioli

Weight or Volume                                                                        Ingredients

4 cups                                                                                        ricotta cheese
1 1/2 cups                                                                                  rose sugar
1 teaspoon                                                                                 orange flower water

1 teaspoon                                                                                 rose water

1 teaspoon                                                                                 cardamom, ground

Procedure:

Combine all ingredients.

You said Ravioli, so use pasta sheets not puff pastry   . Try choco gnash fill, with creme anglaise  Pistachio creme with choco sauce.  Choco hazelnut filling ( Nutola) with vanilla bean creme .  choco fill with peanut cream anglaise    

i was guessing that you would be deep frying and that is the way I would do it. You can make your own dough, or buy pasta sheets, or buy won ton wrappers. All three methods will work fine. Easiest method depends on your comfort level in making ravioli. Pasta sheets would be fastest if you are comfortable with it, if not  then won ton wrappers.

This is my favorite, I tweek the filing a bit and use lard instead of butter.

http://www.academiabarilla.com/italian-recipes/step-step-recipes/sebadas-traditional-sardinian-fritter.aspx

I made this very early today.

Batter : 1 cup flour, 2 eggs, 1/2 cup milk , 1/2 cup orange juice, pinch salt, 2 Tbls butter. (set in fridge 2 hours)

Filling : 400g ricotta,  2 1/2/ Tbls sugar , 1/2 tsp cardamon, 1/4 cinnamon. 1/2 nutmeg, 1 tsp rose water

Made mini crepes suzette & stuffed them with filling, candied orange peel , rose syrup.  Dessert being served tonight , test run.

 Petals.

You can't  deep  fry puff pastry.

No deep frying for Pate Chioux.  I cannot even imagine doing that.  OR maybe used Wonton wrappers..  I love Rose Water.  I have used them in buttercream and French Macarons..  Rose water is so easy to make,  but they are available in bottles and very inexpensive..  good luck.

You most certainly can fry Pate Choux.

http://ruhlman.com/2009/06/pate-a-choux-cream-puff-dough/

The man knows his Choux.

Petals.

well no one said it was impossible.  Its just not the norm.  Frying would definitely make Pate Choux look like Raviolis (perfect pillow shape indeed),  just what the orig poster was looking for.