Trapani-Style Ricotta & Chocolate Chip Graffe

Graffe Trapanesi con Ricotta e Gocce di Cioccolato

Soft, golden fried dough filled with sweet, creamy ricotta and chocolate chips — these Trapani-style graffe are one of those Sicilian treats that are impossible to forget.

Unlike the classic ring-shaped Neapolitan graffe, this western Sicilian version is fried until beautifully golden, sliced open, and generously filled with sweetened ricotta cream. A final dusting of powdered sugar makes them completely irresistible.

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trapani_ricotta_chocolate_chip_graffe_recipe

Recipe Information

• Difficulty: Medium
• Cost: Budget-Friendly
• Prep Time: 30 minutes + rising time
• Cook Time: 20 minutes
• Rising Time: About 2 hours
• Servings: About 10 graffe
• Cooking Method: Frying
• Cuisine: Sicilian, Italian

Ingredients

For the Dough

• 3 1/3 cups Manitoba flour or bread flour (400 g)
• 3 tablespoons granulated sugar (40 g)
• 1 1/4 cups whole milk (300 ml), lukewarm
• 1 1/3 teaspoons salt (6 g)
• 3 tablespoons unsalted butter (40 g), softened
• 0.3 oz fresh yeast (8 g)

For the Ricotta Cream

• 17.6 oz whole-milk ricotta (500 g), preferably well drained
• 1 cup granulated sugar (200 g)
• 1/3 cup mini chocolate chips (50 g)

For Frying and Finishing

• About 8 cups sunflower oil (2 liters), or enough for deep frying
• About 1/2 cup powdered sugar (50 g)

Instructions

1. Prepare the Dough

Warm the milk until it is just lukewarm. It should not be hot.

Crumble the fresh yeast into the milk, add the granulated sugar, and stir until the yeast has completely dissolved.

Gradually add the sifted Manitoba flour while mixing.

Add the softened butter and continue kneading. Add the salt last.

Knead the dough for about 8–10 minutes, until smooth, elastic, and uniform.

Transfer the dough to a lightly greased bowl, cover, and let it rest for about 30 minutes.

2. Shape the Graffe

Divide the dough into pieces weighing approximately 2.5 oz (70 g) each.

Shape each piece into a smooth round ball.

Place the dough balls on a parchment-lined baking sheet, leaving enough space between them to rise.

Cover loosely with a clean kitchen towel or plastic wrap and allow them to rise in a warm place until doubled in size, about 1–1 1/2 hours, depending on room temperature.

3. Prepare the Ricotta Filling

While the dough rises, prepare the filling.

For the smoothest cream, press the ricotta through a fine-mesh sieve.

Transfer it to a bowl and add the granulated sugar.

Mix until creamy and smooth, then fold in the chocolate chips.

Cover and refrigerate until ready to use.

4. Fry the Graffe

Pour the sunflower oil into a deep, heavy-bottomed pot.

Heat the oil to approximately 340–350°F (170–175°C).

Carefully lower a few dough balls into the oil at a time, making sure not to overcrowd the pot.

Fry until beautifully golden brown, turning them during cooking so they color evenly on both sides.

Remove with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil.

Allow the graffe to cool completely before filling.

5. Fill the Graffe

Once cooled, slice each graffa horizontally through the middle, without necessarily cutting completely through the opposite side.

Generously spoon or pipe the sweet ricotta and chocolate chip cream inside.

The filling should be abundant — that rich layer of ricotta is what makes the Trapani version so special.

6. Finish and Serve

Arrange the filled graffe on a serving platter.

Dust generously with powdered sugar just before serving.

Enjoy them fresh, when the fried dough is still wonderfully soft and the chilled ricotta filling is creamy and rich.

Tips for Perfect Sicilian Graffe

Drain the ricotta well. If the ricotta contains too much whey, the filling may become watery. Let it drain in a fine-mesh strainer in the refrigerator for several hours or overnight.

Watch the oil temperature. If the oil is too hot, the graffe will brown before the centers are fully cooked. If it is too cool, they will absorb too much oil.

Do not rush the second rise. The dough balls should become noticeably light and puffy before frying.

Fill them only when completely cool. Warm graffe can soften the ricotta cream and make the filling runny.

How to Store

Filled graffe are best enjoyed the same day they are made.

Because they contain fresh ricotta, leftovers should be stored in an airtight container in the refrigerator and eaten within 1–2 days.

For the best texture, however, fry the graffe shortly before serving and fill them once cooled.

A Taste of Trapani

These Graffe Trapanesi with Ricotta and Chocolate Chips bring together some of Sicily’s most beloved flavors: golden fried dough, creamy sweet ricotta, chocolate, and powdered sugar.

They are rich, rustic, and gloriously indulgent — the kind of Sicilian pastry that tastes like something a nonna would prepare for a special Sunday, a family celebration, or simply because everyone deserved a little sweetness.