Foods and cook recipes from Camastra

Ingredients:

For the dough:
250 gr. of flour, 50 gr. of soft butter, 1 spoon overflowed with sugar, 1 egg, 1/2 glass of milk, salt.

For the stuffing:
250 gr. of ricotta cheese, 100 gr. of sugar, 50 gr. of candied citron, 50 gr. of dark chocolate, the grated rind of 1/2 lemon, powder of cinnamon, peanut oil to fry and icing sugar to cover the ravioli.

Preparation:

Sift the flour, stir it with the sugar and a little bit of salt, then make a little "fountain" in the middle and put there the egg, the butter in flakes and the milk. Stir the ingredients and knead them some minutes by hands. It should come out a soft dough like bread one. Gather it up in a ball, wrap it in a transparent film and leave it rest for half an hour.

Put the ricotta cheese in a bowl, add the sugar, the lemon rind, a teaspoon of cinnamon and crush all with a fork until you have a homogeneous compound. Cut the candied citron into little cubes and the chocolate into little chips; mix them in the ricotta cheese.

Spread the dough to a thickness of approximately three mm and make little squares of eight cm of side. Distribute the compound of ricotta cheese into the middle of the squares, close them into a triangle pressing strongly and, at the end, with a small cogwheel, cut out the little bundles into half-moon shape.

Fry two or three of them at the same time in plentiful very warm oil and, when they will turn both sides into a beautiful gold color, pull them out and pass them onto a double sheet of kitchen paper. Dust with icing sugar and serve them lukewarm or cold.