Shop Now
Barilla recipes

google plus pinterest facebook twitter

Sweet Ricotta Ravioli

di Academia Barilla

Big Image
Sweet Ricotta Ravioli
35 minutes


Sweets and Fruit

Ingredients for 4 people

12 ounces ricotta cheese
3/4 cup sugar
1 pinch cinnamon
1 lemon
3 tablespoons rum
2 3/4 cups flour
2 eggs
3 1/2 tablespoons butter
1/3 cup plus 1 tablespoon milk
1/4 cup sugar
1 pinch salt
seed oil to taste

Preparation 30 minutes preparation + 5 minutes cooking
1. Prepare the pasta by mixing the flour with one whole egg plus one yolk, one pat of butter, one or two teaspoons of sugar, a pinch of salt and as much milk as the flour will absorb

2. Roll the dough into a sheet and cut into strips 6 inches wide

3. Separately, prepare the filling by combining the ricotta, sugar, cinnamon, zest of one lemon and rum

4. Mix well and use a tablespoon to place dollops of filling 3 to 3 1/2 inches apart on the strips of pasta and then fold the edges of the strip up so that the edges meet

5. At this point, using a ravioli cutter, cut the ravioli into half-moon shapes, pressing the edges together and then sealing them with the tines of a fork

6. Heat a large quantity of oil in a pan over medium/high heat and lower the ravioli into the hot oil

7. (Check oil temperature with a small scrap of pasta)

8. Fry on both sides, turning the ravioli over when half cooked

9. When golden brown, remove and drain on paper towels

10. Serve generously sprinkled with confectioner's sugar