Sweet Ravioli with Ricotta
For the dough
12.35 oz all-purpose flour
2 egg
1.76 oz butter
80 ml milk
1.41 oz sugar
1 pinch of salt
For the stuffing
12.35 oz ricotta cheese
6.35 oz sugar
0.035 oz cinnamon
1 lemon
40 ml Rum
For the cooking
seed oil
Prepare the dough
with the flour, a whole egg plus a yolk, a knob of butter, one or two teaspoons of sugar, a pinch of salt and as much milk as the flour will absorb. Roll the dough out into sheets and cut someĀ 6 inchesĀ wide strips from it.
Meanwhile, prepare aĀ filling
with the Ricotta, the sugar, half a packet of cinnamon, the grated rind of a lemon and 1 or 2 small glasses of rum.
Mix everything well and then with a tablespoon, deposit some dollopsĀ 4.8 inchesĀ apart along the strips of dough which are then folded in on themselves edge to edge.
Cut the Ravioli in the shape of a half-moon with a suitable circular pastry cutter, pressing the edges together well and pricking them with the prongs of a fork.
Put them to fry in a large pan containing boiling oil.
When they are cooked leave them to drain on straw or absorbent paper and dust with a generous helping ofĀ powdered sugar.