Sicilian Ravazzate

Bring a little piece of Sicily to your kitchen with these soft, savory buns. Whether served fresh from the oven or saved for an indulgent snack later, they’re a delicious way to experience the taste of Sicilian street food at home.

STEP 1

 Make the Dough

1. In a large bowl, mix flour, yeast, and sugar. Add water and stir until a dough forms.
2. Add lard and salt then knead for 5-10 minutes.
3. Cover with plastic wrap and let rise in a warm spot for 2-3 hours until doubled.
4. Divide the dough into 2.5 oz balls and place them on a greased baking sheet. Cover with a damp towel and let rise for 1 hour.

STEP 2

Make the Ragù

1. Heat olive oil in a pan over medium heat and sauté carrots, celery, and onion until soft (about 5 minutes).
2. Add ground beef and pork, and season with salt and pepper. Brown the meat.
3. Pour in Gratsi red wine and let it evaporate.
4. Stir in tomato paste and cook for 1 minute.
5. Add water, sugar, peas, and bay leaves. Simmer covered for 15-20 minutes until thick.
6. Transfer the ragù to a shallow dish and let it cool completely in the fridge before assembling. This prevents the filling from softening the dough.

STEP 3

Assemble the Ravazzate

1. Flatten each dough ball into a disc 5-6 inches wide.
2. Place 2 tablespoons of ragù in the center and pull the edges up, twisting to seal. Make sure there are no gaps or openings, as this will prevent the filling from leaking during baking.
3. Place seam-side down on a parchment-lined baking sheet.

STEP 4

Bake

1. Preheat the oven to 350°F (180°C).
2. Brush the tops with egg wash and sprinkle with sesame seeds.
3. Bake for 25-30 minutes until golden brown, keeping a close eye during the last few minutes to avoid burning. Let cool slightly before serving.

Perfectly paired with a glass of Gratsi red, Ravazzate are the ultimate Sicilian snack! Buon Appetito!