|
|
|
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
3+3/4 CUPS (500 GR.) ALL PURPOSE FLOUR |
1/4 CUP + 2 TBSPOONS (75 GR.) GRANULATED SUGAR
|
1/3 CUP (75 GR.) UNSALTED BUTTER
|
2 EGG YOLKS
|
3/4 CUP (180 ML.) WATER
|
FRYING OIL
|
INGREDIENTS FOR THE RICOTTA FILLING:
1+1/2 LB. FRESH RICOTTA CHEESE, PUT IT TO DRAIN THE WATER
|
3/4 CUPS GRANULATED SUGAR
|
2 OZ. DARK CHOCOLATE, FINELY CHOPPED
|
1 TEASPOON VANILLA EXTRACT
|
1 TBLSPOON DARK RUM
|
1 TEASPOON GROUND CINNAMON
|
RECIPE
PRESS THE RICOTTA CHEESE, USING A RUBBER SPATULA, THROUGH A FINE MESH COLANDER INTO A LARGE BOWL. ADD THE SUGAR, RUM, CINNAMON AND VANILLA TO THE RICOTTA CHEESE AND STIR.
|
ADD THE FINELY CHOPPED CHOCOLATE AND STIR. SET THE RICOTTA MIXTURE IN THE REFRIGERATOR
|
MIX THE FLOUR, SUGAR, BUTTER, 2 YOLKS
|
ADD THE WATER, A LITTLE AT A TIME. KNEAD THE DOUGH A FEW MINUTES
|
FORM A BALL
|
USING A ROLLING PIN, ROLL THE DOUGH FINE AND FOLD IT OVER THREE TIMES. COVER WITH SARAN WRAP AND LET IT REST AT LEAST 1 HOUR
|
TAKE OUT OF THE REFRIGERATOR. USING A ROLLING PIN, ROLL THE DOUGH TO A VERY FINE THIKNESS
|
CUT THE DOUGH IN 5 INCH SQUARES
|
AND PLACE ONE TEASPOON OF RICOTTA IN THE CENTER.
|
TO SEAL THE RAVIOLI: TAP A LITTLE WATER ON TWO OF THE EDGES OF THE SQUARE AND FOLD THE OTHER TWO EDGES OVER. PRESS FIRMLY. DO NOT USE TOO MUCH WATER AND MAKE SURE IT DRIED BEFORE FRYING
|
HEAT THE FRYING OIL IN A DEEP FRY PAN. FRY THE RAVIOLI.
|
PLACE THE COOKED RAVIOLI ON KITCHEN PAPER TOWELS TO DRAIN THE EXCESS OIL
|
SPRINKLE THE RAVIOLI WITH POWDERED SUGAR AND ENJOY!! BUON APPETITO!!