Sweet Ravioli with Ricotta

A tempting dessert with ricotta and a pinch of cinnamon.
35 min
4 People
35 min
INGREDIENTS for 4 people

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 some 6 inches wide strips from it.


Meanwhile, prepare a 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 dollops 4.8 inches 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 of powdered sugar.