Raviola Fritta Calda

Raviola Fritta Calda is a fried cheese-filled pastry from southern Italy, particularly associated with Campania and the town of Olivarella-Corriolo. Salvo Guarneri, speaking at the Caseificio-Ristorante there, highlights it as a signature warm snack from a working dairy. The dish consists of a thin, yeasted dough wrapped around a filling of fresh ricotta and mozzarella, then deep-fried until golden. A great version achieves a crisp, blistered exterior that shatters when bitten, revealing a creamy, molten interior where the cheeses have melted together without becoming greasy or over-salted. The balance between the tangy ricotta and the stretchy, milky mozzarella is crucial. Regional variations can add spinach, anchovies, or cured meats such as salami or prosciutto inside the filling, or dust the finished raviola with grated pecorino. In Naples, a similar street food called *pizza fritta* uses a larger, folded shape, while the smaller raviola fritta is often served as an appetizer in the surrounding provinces. Some bakeries in the region also offer a sweet version stuffed with ricotta and chocolate or cinnamon, but the classic encountered at the Olivarella-Corriolo caseificio remains savory, served immediately after frying to preserve its signature contrast of textures.