Sweet Ricotta Ravioli

Name: Sweet Ricotta Ravioli
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 500 g + some flour; 2 TABLESPOONS + 60 g sugar; 7-10 Tbsp Salt; 100 g soft butter; 4 Eggs (Gr. M); 1 Organic lemon and orange; 1 little box ground saffron; 500 g Ricotta (Italian cream cheese); 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

500 g + some flour
2 TABLESPOONS + 60 g sugar
7-10 Tbsp Salt
100 g soft butter
4 Eggs (Gr. M)
1 Organic lemon and orange
1 little box ground saffron
500 g Ricotta (Italian cream cheese)
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Put 500 g flour, 2 tablespoons sugar, 1 pinch of salt, butter, 2 eggs and 100 ml lukewarm water in a bowl. Knead everything quickly to a smooth dough. Wrap in foil and let it rest for about 1 hour.
2
Wash the lemon and orange in hot water and dry. Finely grate the peel. Mix 1 egg, 60 g sugar and 1 pinch of salt with the whisk of the hand mixer until thick and creamy. First stir in the citrus peel and saffron, then the ricotta bit by bit.
3
Divide the dough into 3 portions. Roll out 1 portion on some flour 1-2 mm thick. Cut out approx. 20 circles (each approx. 8 cm Ø). Separate 1 egg. Whisk the egg white. Spread about 10 circles of dough with egg white all around the edges and place 1 tbsp. of filling in the middle of each circle.
4
Cover each with 1 circle of dough and press the edges all around with a fork. Process the rest of the dough and filling in the same way.
5
Carefully place on two baking trays lined with baking paper. Whisk the egg yolk and 1 tbsp. water and spread it on the cookies. Bake one after the other in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes.
6
Dust with icing sugar. Drink tip: Espresso.