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Ravioli dolci di ricotta
Ravioli dolci di ricotta
This dish is typical of the province of Teramo and traditionally served during Carnival week
Directions:
Pour the flour and give it a fountain shape, break 4 eggs into it and knead until the dough becomes smooth, then roll it out. Previously mix into a bowl the sugar together with the ricotta, the cinnamon, the lemon peel and two yolks. Put small heaps of stuffing at equal distance from one another on a stripe of dough. Cover the stripe with another. Cut around the stuffing to form a crescent then press down the sides of the ravioli together with a fork to keep them from opening while cooking in water. Once cooked dress with tomato sauce or with sugar and cinnamon.
Ingredients (for 6 servings):
500 gr. extra fresh ricotta, ½ packet ground cinnamon, grated lemon peel, 2 yolks, 4 whole eggs, flour depending on how much is absorbed by the eggs, a pinch of salt, 200 gr. sugar.