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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A Raviloi packed with a sweet ricotta cheese mix that has chocolate and candied fruit in it, Beware, the dough in this recipe is not easy work with! With that said, make up a double batch they are extrordinarily good. Ingredients:
2 cups flour |
1/3 cup fine sugar |
1/2 cup butter, cubed |
1 egg |
1 tsp.lemon zest |
confectioners sugar for dusting |
3/4 cup whole milk ricotta, drained |
1/4 cup fine sugar |
1tsp. pure vanilla extract |
1 egg yolk, retain the white |
1 tbl. chopped candied fruit |
1 oz. dark chocolate, chopped finely |
1 egg, beaten |
Directions:
1. Put flour and sugar in a food processor, and while it's running on high, add the butter in pieces until completely incorporated into the mixture.
2. With the processor still running, add the egg and lemon zest. The mixture should form a dough that barely holds together.
3. Place the dough on a sheet of plastic wrap and wrap.
4. Place in refrigerator until needed.
5. Sieve the drained ricotta through a fine mesh sieve or strainer into a bowl.
6. Stir in the sugar, egg, vanilla, candied fruit and chocolate until well combined.
7. Remove the dough from the refrigerator, allow to come to room temperature, and divide in half.
8. Roll each half between palstic wrap sheets to make strips 6 x 22 .
9. Preheat oven to 350 degrees.
10. Arrange table spoons of the cheese mixture along the dough in two rows, leaving about 1 between each spoonful of cheese.
11. Lightly beat the egg white to break it slightly.
12. Brush the white between each cheese dollop.
13. Lay the second strip on top of the first and press between each mound to seal.
14. Using a plain ring cookie cutter, cut out each ravioli (seal with fingers if needed).
15. Place the ravioli on a gresed baking sheet and bake for 15 minutes (the ravioli will just barely have color).
16. Serve warm spinkled with confectioners sugar (and some grated chocolate if you like).
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