Le Ricette

Agnolotti di Pontebba (Ravioli with Sweet Filling)

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
40 min
forma
DIFFICULTY
Medium
forma
TYPE
First course


Ingredients for 4 people


For the dough
2 cups flour
1 egg
Salt to taste
1/2 cup water
For the filling
9 ounces ricotta
3 1/2 ounces prunes
1 dried fig
1 tablespoon sugar
Salt to taste
Dressing
Cinnamon to taste
2 tablespoons sugar
7 tablespoons butter


Ingredients


egg
flour
ricotta

Preparation 30 minutes preparation + 10 minutes cooking

1
Make a well in flour, add eggs, water and salt and knead until smooth. Cover with a towel or plastic wrap and set aside to rest for 20 minutes.

2
In a pot with boiling water, cook prunes and dried fig for a few minutes until soft. Drain, chop and combine with ricotta and sugar.

3
With a rolling pin or a pasta machine, roll out dough in 1/8-inch thick sheets. Cut out 2-inch disks. Place one spoonful of filling in the middle of each disk and close to form crescents.

4
Seal edges with your fingers. Cook in boiling salted water for 5 minutes. Carefully drain with a slotted spoon to avoid breaking the agnolotti.

5
Arrange in plates and serve with melted butter, sugar and cinnamon.


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