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- Ricotta Ravioli
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- Ingredients:
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- 35.5 ounces
flour
- 17.5 ounces
ricotta
- 14 ounces sugar
- 7 ounces Crisco (vegetable
shortening)
- 7 ounces pumpkin or sweet squash
- 7 ounces crumbled chocolate
- Powdered sugar
- Powdered cinnamon
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- Directions:
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- Mix the flour, Crisco, a pinch of
salt and a tablespoon of tepid water until you get a soft dough.
Flatten out the dough with a rolling pin and cut into 2 equal sheets.
Mix the ricotta, sugar, pumpkin (or sweet squash) and crumbled chocolate
into a thick cream.
On one of the pasta sheets, distribute the cream in small drops but
maintaining equal distance one from the other.
Cover the pasta sheet with the second sheet and cut the ravioli.
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- Fry in
olive oil and then powder the ravioli with the powdered sugar and cinnamon.
That's it!
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