Total Time: 35 min
Prep Time: 5 min
Cook Time: 30 min
Servings: 10 shells
In celebration of St. Joseph’s day we would have these delicious Ravolie St. Joseph. There are a few steps but it’s worth it.
- 6 cups gold medal flour
- ¾ cup C&H pure cane granulated white sugar
- ¾ cup Crisco all vegetable shortening
- 1 wilcox egg yoke – beaten
- 1 tsp. McCormick vanilla extract
Save egg whites to seal edges. Mix with water and wine as much as needed, not to dry on the soft side. Let stand, covered. Spread in pasta machine then circle out a little thicker the canolies. Add filling.
Night before soak peas- dry not canned. Cook chickpeas the drain. Grind fine add honey, cinnamon, and canned watermelon rhine, mini chocolate chips, and orange peel (grated). Do not add honey and sugar till end. If not sweet enough add more honey. Deep fry and drain roll in sugar and cinnamon.
Ricotta filling. Add ricotta and sugar. Let drain overnight. Add cinnamon and chocolate chips and fill.
More about Ravolie St. Joseph
The patron saint of the family is St. Joseph. The day used to be an Italian national holiday but now is celebrated at the Spring equinox. Friends and family come together to celebrate with enormous buffets. Decorations are fine linens and tables decorated with flowers and decorative beads. Dishes are always meatless. The highlight of the day, both in American and Italy, are the special desserts that are prepared.