Baked sweet ricotta ravioli

(Ravioli dolci di ricotta)

Makes approximately 40 ravioli

750 g (1 lb 10 oz/5 cups) plain (all-purpose) flour

225 g (8 oz) chilled unsalted butter or lard, chopped

150 g (5½ oz/²/₃ cup) caster (superfine) sugar

225 ml (7¾ fl oz) full-cream (whole) milk

2 x 59 g (2¼ oz) free-range or organic eggs, plus 1 extra for glazing

a pinch of fine sea salt

1 tablespoon icing (confectioners’) sugar, for dusting

1 teaspoon ground cinnamon, for dusting

FILLING

500 g (1 lb 2 oz) fresh ricotta cheese

150 g (5½ oz) icing (confectioners’) sugar, sifted

3 x 59 g (2¼ oz) free-range or organic eggs

1 teaspoon ground cinnamon

1 tablespoon chopped sicilian candied fruit

Combine the flour, butter and caster sugar in a large bowl and mix with your fingertips until it is crumbly. Add the milk and eggs with a pinch of the sea salt to form a nicely worked dough. Divide the dough into two pieces and flatten into discs. Wrap in plastic wrap and allow to rest in the refrigerator for about 1 hour.

Combine all the ingredients for the filling and set aside.

Preheat the oven to 160°C (315°F/Gas 2–3). Roll out the dough on a lightly floured work surface to about 2 mm (1/16 inch) in thickness. Using a pastry cutter, cut into round discs roughly 10 cm (4 inches) in diameter. Place 1 tablespoon of the ricotta mixture on each of the discs and fold over to the edge to form half-moons, making sure to remove as much air as possible. Press the edges down with a fork and trim with a slightly smaller cutter. Re-roll offcuts and continue. Beat the extra egg and use a pastry brush to glaze each ravioli. Place on baking trays lined with non-stick baking paper. Bake for approximately 40–45 minutes or until golden brown. Serve cold dusted with the icing sugar and cinnamon.