Spinach and Ricotta Brioche Buns (ravazzate)

These spinach and ricotta brioche buns, known as ravazzate in Sicily, are a typical Sicilian snack food found in bars across the island. The perfect finger food and great for gatherings!

Course Snack

Cuisine Sicilian-Italian

Prep Time 1 15

Cook Time 18

Resting time 3 20

Servings rolls

Calories 274kcal

Author Nadia Fazio

Ingredients

For the dough

8 grams active dry yeast 1 packet
1 cup milk or water
3 cups all-purpose flour
2 tbsp. granulated sugar
1 teaspoon salt
3 tbsp. unsalted butter

For the filling

5¾ cups fresh spinach leaves
2 cups ricotta
⅓ cup grated Pecorino Romano cheese
⅛ teaspoon nutmeg optional
salt to taste

For topping

1 large egg beaten
3 tbsp. sesame seeds raw

US Customary - Metric

Instructions

Prepare the dough

Heat milk until lukewarm. Transfer to a bowl and stir in the yeast. Let sit for 10 minutes until foamy and bubbly.
Meanwhile combine flour; sugar and salt in the bowl of your stand mixer fitted with a dough hook. Process until combined.
Add the cubed butter and process until the butter is incorporated.
Pour in the yeast mixture and knead for 7-8 minutes until you have a smooth, elastic dough.
Transfer to a greased bowl, cover with plastic wrap and let rise in a warm part of your kitchen for 2 hours or until doubled in bulk.

Prepare the filling

While the dough is resting, prepare the filling.
Wilt the spinach in a skillet over medium heat until most of the water evaporates.
Transfer to a bowl and let cool.
Squeeze out as much of the water from the spinach. Give it a rough chop and combine with the ricotta; grated cheese; nutmeg (if using); and salt, to taste.

Shape and bake

Line 2 baking sheets with parchment paper and preheat oven to 400 degrees F.
Divide the dough into 12 -60 gram pieces and shape into a ball. Cover and let rest for 20 minutes.
Flatted each ball of dough with a rolling pin into a 6 inch circle.
Place about ¼ cup of spinach ricotta filling in the center of the dough. Gather the edges toward the center; pinch the dough and give it a twist to seal the ball.
Place seam side down on the prepared baking sheets. Repeat with the remaining dough and filling.
Cover and let sit for 45 minutes to an hour.
Brush with egg wash and sprinkle sesame seeds over each roll. Bake for 15-18 minutes until golden brown.
Transfer to a wire rack to cool. Enjoy warm or at room temperature.

Notes

Substitutes and Variations

-Replace fresh spinach with 6 oz frozen spinach.

-If you are lactose intolerant (but are still ok with hard aged cheeses) try this recipe with my dairy free ricotta cheese recipe.
-Try this recipe with the classic ragu filling.

Storage

Refrigerate leftovers for up to 3 days. Warm in a 350 degrees F oven before serving.

To Freeze

Wrap well and freeze for up to 1 month.

Nutrition