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Agnolotti di Pontebba (Ravioli with Sweet Filling)

di Academia Barilla

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Agnolotti di Pontebba (Ravioli with Sweet Filling)
40 minutes


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
Cinnamon to taste
2 tablespoons sugar
7 tablespoons butter

Preparation 30 minutes preparation + 10 minutes cooking
1. Make a well in flour, add eggs, water and salt and knead until smooth

2. Cover with a towel or plastic wrap and set aside to rest for 20 minutes

3. In a pot with boiling water, cook prunes and dried fig for a few minutes until soft

4. Drain, chop and combine with ricotta and sugar

5. With a rolling pin or a pasta machine, roll out dough in 1/8-inch thick sheets

6. Cut out 2-inch disks

7. Place one spoonful of filling in the middle of each disk and close to form crescents

8. Seal edges with your fingers

9. Cook in boiling salted water for 5 minutes

10. Carefully drain with a slotted spoon to avoid breaking the agnolotti

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