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Shopping ListRecipe: Agnolotti di Pontebba (Ravioli with Sweet Filling)
Ingredients for 4 people
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- 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
Le Ricette
Agnolotti di Pontebba (Ravioli with Sweet Filling)
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
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
Preparation 30 minutes preparation + 10 minutes cooking
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.
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.
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.
Seal edges with your fingers. Cook in boiling salted water for 5 minutes. Carefully drain with a slotted spoon to avoid breaking the agnolotti.
Arrange in plates and serve with melted butter, sugar and cinnamon.
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