Sweet ravioli with ricotta

Usually when one thinks of ravioli one imagines a main course with pasta made with a delicious savoury filling, but in fact there is also a sweet version with a wonderfully finger-licking centre. The filling that we suggest in this recipe is based on ricotta: a soft, scrumptious cheese, embellished with sugar, cinnamon and a touch of vanilla extract to make it even more tasty. On the outside, these ravioli are made with a pastry that, once cooked, perfectly balances the sweet notes of the other ingredients. This variant of sweet ricotta ravioli is especially typical of the cuisine of central Italy, but you could easily opt for a different filling consisting, for example, of a lovely jam or a fruit puree. There is nothing else left to say except buy the best ingredients and get to work making our recipe! Are you ready to amaze your friends and family?

Prepare the pastry by putting the flour on a pastry board or marble work surface. Put the eggs, sugar, oil, baking powder and salt in the centre, pull together and knead well until it forms a soft, smooth ball. Place in the refrigerator for at least 30 minutes. Meanwhile, prepare the filling by mixing, with the help of a hand whisk, the ricotta, sugar, cinnamon and vanilla. Make sure you don’t leave any lumps. Then take the dough a lump at a time and roll it out with a rolling pin into longish, narrow strips. With a teaspoon, place some of the filling a short distance from one another along the strip. Fold the strip lengthwise, making a good seal by pressing with your fingers both between the fillings and on the long edge of the strip. With the help of a pasta cutter remove the excess leaving yourself ravioli squares. Place the ravioli on an oven sheet lined with baking parchment paper and bake at 170 °C for 10 mins. As soon as the edges are lightly coloured and small cracks form on the surface, the ravioli are cooked.Let them cool and sprinkle with icing sugar. Let them cool and sprinkle with icing sugar.