Sweet Ravioli with Ricotta

A tempting dessert with ricotta and a pinch of cinnamon.
085 Views
 
MASTERY Level
35 min
086 Views
 
MASTERY Level
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

Preparation

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.

Desserts
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