Typically associated with the Nissena pastry tradition, this dessert is not often manufactured during the summer months.

[1] The guasteddra dolce nissena is made with the same ingredients, excluding the ricotta filling.

Soft wheat flour, sweetened sheep's ricotta, honey and strictly lard as a frying fat.

The pasta is cooked until the layers separate and color (see Maillard reaction), forming the characteristic ridges of the raviola.

Compared to the Neapolitan sfogliatella riccia,[2] the raviola di ricotta Nissena does not have the typical shell shape, it is much larger and heavier, generally no less than 200 gr, and is also brushed with plenty of melted honey that contrasts and blends with the flavor of the fried pasta.