Ravioli di Dolci
Carnevale in Italy is famous for all sorts of things being turned upside down; women become men, women become animals, naughty nuns run amok and, in Abruzzo’s Teramo province, ravioli gets an equal flipping with ravioli dolci di ricotta.
Ingredients
- 400 gm 00 Flour
- 4 Eggs
- 1 Pinch Salt
- 350 gm Fresh Ricotta - sheep or cow or mixed according to taste
- 1 Egg Yolk
- 140 Caster Sugar
- 2 Tbsp Chopped Marjoram
- 1 Lemon Zest, finely grated
- 1 Cinammon Stick Finely ground
Instructions
- For the Fresh Egg PastaAdd the flour into a bowl, make a well, break the eggs inside the well, add the pinch of salt and mix until it forms a dough. Knead for 5 minutes until you feel it is smooth and elastic. Cover with a teacloth and leave to rest in the fridge for 30 minutes.
- For the Ravioli FillingAdd the flour into a bowl, make a well, break the eggs inside the well, add the pinch of salt and mix until it forms a dough. Knead for 5 minutes until you feel it is smooth and elastic. Cover with a teacloth and leave to rest in the fridge for 30 minutes.Prepare the filling by mixing the ricotta with the egg yolk, sugar, marjoram, cinnamon and lemon zest. Put into the fridge.
- Cut the dough into four balls and take one, cover the rest with a tea cloth. Roll it a little and then setting your pasta machine on the widest setting feed the dough through the machine. Repeat 6 times, folding the pasta into thirds and then turning it 90 degrees to the pasta machine before you feed the pasta dough through each time. When the dough is the same width as the machine, feed the dough through the machine, gradually narrowing the pasta machine settings, 1 notch at a time. Repeat until you reach the second last setting on the machine. Repeat with the remaining 3 dough portions. Place a pasta sheet onto a lightly floured surface.
- Place heaped teaspoonfuls of filling, in 2 rows, at 5 cm intervals onto the pasta. Leave a 2 cm border around the edges and then using a pastry brush, brush these edges with water. Place a second pasta sheet on top and press the edges together to seal. Use a knife or ravioli wheel to cut between the filling to make your squares. Repeat with the remaining pasta sheets and filling.
- Cook in plenty of salted boiling water for approximately 4 minutes, until you see the ravioli rise to the surface. Drain and serve with your preferred sauce if serving as a primo or secondo, or dredged with sugar and cinnamon if serving as a dessert.
Tried this recipe?Let us know how it was!