Ravioli dolci di ricotta

Fist course dish based on stuffed pasta, once cooked mainly during the Carnival week, today, is one of the first course dish easier to find on the tables during Sunday lunch meal.


The dough: place the flour on a surface, forming a fountain, add  4 whole eggs and knead  the dough until it has a soft consistency. Roll out the dough and cut it into strips about 10 cm width. The inside: mix the sugar, the ricotta, the cinnamon, grated  lemon zest and 2 egg yolks. Put small portions of the inside prepared before at same intervals on the strips previously cut , fold it over itself to cover the filling and cut the crescent-shaped  ravioli (it is recommended to press the edges of the ravioli with the tip of a fork to prevent them from opening when cooking in water). Put the ravioli in boiling and salted water and once cooked, season with the sauce or with sugar and cinnamon. Enjoy your meal!


Ingredients (for 6 people)
500 gr. of very fresh ricotta cheese, 1/2 small bag of cinnamon  powder, grated lemon  zest, 2 egg yolks, 4 whole eggs, as much flour as absorbed by the eggs, a pinch of salt, 200 gr. of sugar.