Sweet Ravioli with Ricotta
- ¾ lb ricotta cheese
- 6 oz sugar
- ⅛ oz cinnamon
- 1 lemon
- 2 ½ tablespoons Rum
Prepare the doughwith 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 some 6 inches wide strips from it.
Meanwhile, prepare a fillingwith 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 dollops 4.8 inches apart along the strips of dough which are then folded in on themselves edge to edge.
Cut the Ravioliin 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 of powdered sugar.