Sweet ravioli

Ingredients

For the mass

• 1 kg of flour
• 2-3 whole eggs
• 1 glass of water
• 1 teaspoon of olive oil

For the stuffing

• 1 kg and ½ of ricotta
• 1 grated lemon
• A little ground cinnamon
• 200 g of sugar
• 3 whole eggs (according to some housewives only the red)
• A sprig of marjoram to taste

Method
Make a well of the flour on the pastry board, add the whole eggs (both the white and the yolk), the water and the oil; work it until you get a soft dough. Divide the mass into pieces the size of a fist, roll it out with a rolling pin to obtain a very thin sheet.

Meanwhile, prepare the filling: beat the egg yolks and mix them with the sugar, cinnamon, finely chopped marjoram (preferably ground in a mortar) and the grated rind of a lemon.

Deposit a teaspoon of the mixture between two layers of the dough and cut with the appropriate tool, the ravioli cutter.

Boil lightly salted water in a saucepan; pour the ravioli, a few at a time, cook for about three minutes, remove them with a slotted spoon and place them for a few seconds on a cloth or on an overturned plate, place them in a larger basin: both systems are used to dry them bit'.

While still hot, arrange 5-6 pieces on each plate, sprinkle with sugar and ground cinnamon and serve.

Recommended wine
Cooked or raisin wine

Variant
There is a savory version of this dish: remove the sugar from the filling and season the boiled ravioli with cheese alone or with melted butter and sage or with a meat sauce.