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Ingredients for 4 people
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- 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
Le Ricette
Sweet Ricotta Ravioli
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Medium
Medium
TYPE
Sweets and Fruit
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
Ingredients
Preparation 30 minutes preparation + 5 minutes cooking
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.
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