The Chew: Battle of the Iron Grandmas Desserts
Iron Grandmas faced off in The Chew kitchen, where judges had to choose one winner. Their options were Fried Sweet Ricotta Ravioli, Apple Crumb Cake, and Dulce De Leche Rice Pudding. They all sound good to me!
Judge Scott Conant said this ravioli reminded him of his childhood, but he praised all the grandmas for cooking with love. David Bastianich thought the competition was fierce, and that each woman brought something special to her dish.
In the end, Antoinette reclaimed her title as the Iron Grandma with the recipe below. I hope she has a spot on her mantle for the Golden Matlock trophy.
The Chew: Antoinette’s Sweet Ricotta Ravioli
Antoinette, who won the last Iron Grandmas battle, was back to defend her title with this Fried Sweet Ricotta Ravioli Recipe.
The recipe has been part of her family for years, and she knew the Sicilian dessert would bring some variety to the Thanksgiving dessert buffet.
The Chew: Fried Sweet Ricotta Ravioli Recipe Ingredients
- 4 cups Flour
- Pinch of Salt
- 1 cup Whole Milk
- 1 beaten Egg Yolk (Egg White reserved)
- 1/2 cup Sugar
- 1 soft stick Butter
- 1/2 tsp Vanilla
- Canola Oil
- 2 cups strained fresh Ricotta
- 1/2 tsp Vanilla
- 1/2 tsp Cinnamon
- 2 oz Mini Dark Chocolate Chips
- Zest of a Lemon
- 3/4 cup Powdered Sugar
The Chew: Fried Sweet Ricotta Ravioli Recipe Directions by Antoinette Lordo
- Strain liquid from ricotta in the fridge over a few hours.
- Prepare the dough. Mix flour with sugar and salt in a large bowl.
- Add butter in pieces.
- Combine milk with egg yolk and vanilla in a measuring cup.
- Work in butter using your hands. Slowly add milk mixture.
- Knead dough for about 10 minutes.
- Wrap in plastic and reserve for two hours, somewhere cool but not in the fridge.
- Combine filling ingredients in a medium bowl.
- Heat four to five inches of oil in a dutch oven or heavy pan, to around 360 F.
- Cut dough into four equal portions.
- Roll each section on a flour-dusted surface.
- Use a pastry round to make four raviolis out of each dough quarter.
- Fill each ravioli with a tablespoon of the filling, using the egg white to seal it closed.
- Fold in half and press with a fork to seal.
- Fry raviolis in batches until golden brown.
- Let cool on paper towels.
- Dust with powdered sugar and cinnamon before serving.