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.
Roll the dough into a sheet and cut into strips 6 inches wide.
Separately, prepare the filling by combining the ricotta, sugar, cinnamon, zest of one lemon and rum. 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.
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.
Heat a large quantity of oil in a pan over medium/high heat and lower the ravioli into the hot oil. (Check oil temperature with a small scrap of pasta).
Fry on both sides, turning the ravioli over when half cooked.
When golden brown, remove and drain on paper towels.
Serve generously sprinkled with confectioner's sugar.