Cinnamon sweet ravioli

569 Views
 
MASTERY Level
40 min
570 Views
 
MASTERY Level
0 People
40 min
INGREDIENTS for 0 people

For pasta

250 g all-purpose flour

1 egg

salt

water

 

 

For the stuffing

250 g ricotta cheese

100 g prune

1 dried fig

1 Spoon of sugar

salt

Preparation

Make a dough with the flour and the egg and roll it out very thin. Cut out disks 2 inches in diameter, then in the centre of each disk put a dollop of filling made mixing together dry figs and prunes boiled in water, chopped and mixed with ricotta cheese and sugar.

Seal well the edges of the stuffed disks giving them the shape of a crescent, then drop them into salted boiling water for 10 minutes. Drain and dress with melted butter, sugar and cinnamon.

First courses Fresh
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more