Sicilian Ravazzate: a timeless classic of Palermo’s Rosticceria

11/14/2025

Ravazzate are a cornerstone of Sicilian rosticceria, a timeless classic that evokes the warmth of home and tradition. These soft, leavened buns are filled with a flavorful meat ragù and peas, then sealed, hand-shaped, and baked until perfectly golden.

After being stuffed, the ravazzate are sealed and “pirlate”, a term used in artisanal baking (especially in Sicily) that refers to the skilled motion of rolling the dough between your hands or on a work surface to create a smooth, round, and even shape.

They are one of the most iconic examples of Palermo’s street food, perfect to enjoy while strolling through the sun-soaked streets of the city. Today, our Cesarini Chiara and Francesco, born in Sicily, now living in Turin, share with us the traditional recipe for this comforting food that has been passed down through generations.

For many, ravazzate bring back cherished childhood memories of birthday parties, when large trays of rosticceria were always part of the celebration. In our grandparents’ time, Sicilian rosticceria offered only a handful of specialties, and ravazzate were among the most beloved: simple, hearty, and full of flavor.
Today, you can find versions filled with all kinds of ingredients, but the classic filling remains meat and peas, a combination that never goes out of style.

Siclian Ravazzate

Straight from Sicily, the perfect comfort food at any time

Ingredients

For the dough (makes about 12–15 pieces):
500 g (3 ⅓ cups) all-purpose flour
40 g (3 tbsp) sugar
25 g (0.9 oz) fresh brewer’s yeast
60 g (4 tbsp) lard
125 g (½ cup) water
125 g (½ cup) milk
6 g (1 tsp) salt
For the meat ragù filling:
½ onion, finely chopped
1 carrot, grated
1 celery stalk, grated
1 tbsp extra virgin olive oil
500 g (1.1 lb) ground beef
360 g (1 ½ cups) tomato passata (puréed tomatoes)
1 tsp sugar
150 g (1 cup) frozen peas
½ tsp salt

For finishing:
1 egg, beaten
Sesame seeds, to taste

Method

For the dough:

In a large bowl or stand mixer, briefly mix the flour, sugar, and lard.
Dissolve the fresh yeast in the lukewarm water and milk mixture.
Pour the liquid with the yeast into the flour mixture.
Knead until the dough is soft and smooth.
Cover and let rise for about 1 hour, or until doubled in size.
Once risen, divide the dough into 80 g (about 2.8 oz) portions and roll them into balls.
Cover with a kitchen towel and let rest for 20 minutes.
After resting, flatten each ball with a rolling pin into a small disk.
Place a spoonful of ragù in the center of each disk.
Fold the edges toward the center and “pirla” the dough — shape it by gently rotating it in your hands until smooth and round.
Place the buns on a baking tray lined with parchment paper.
Brush with the beaten egg and sprinkle with sesame seeds.
Bake in a preheated static oven at 180°C (350°F) for about 20 minutes, or until golden brown.

For the ragù filling:

In a pan, sauté the chopped onion, grated carrot, and celery in olive oil.
Add the ground beef and cook for about 5 minutes.
Pour in the tomato passata and add the sugar.
Let simmer over low heat for 20 minutes, until the ragù is thickened.
Add the peas and continue cooking for another 20 minutes, or until the mixture is well reduced and dry.
Season with salt and let cool completely before using it to fill the buns.