Prepare the dough. Put the potato flour, white flour and sugar in a bowl or on a work surface. Stir to blend. Make a well in the centre, add the egg, softened butter (cut into little pieces), lemon zest, a pinch of salt, a pinch of bicarbonate and milk. With a fork or your fingertips, gradually, incorporate all the ingredients. Sometimes you'll have to add some flour if the dough is very sticky. Knead the dough on a floured work surface for 8-10 minutes until elastic. Cover with a napkin and allow to rest for at least 30 minutes in a cool place.
Roll out the dough on a lightly floured surface, beginning from the centre, to a thickness of 0,3 cm (1/8in); you have to use a long pasta rolling pin for this. Using a glass or a round cutter,
cut the dough. Drop 1 teaspoon of jam on every pasta disc; cover it with another pasta disc and press them together with a fork or with your fingers dipped sparingly in water.
Fry ravioli in extra virgin olive oil until golden on both sides. Scoop them out and drain off the oil.
Dust with icing sugar and serve warm.

Note

• - We suggest to use extra virgin olive oil to fry
• - Don't eat fried food too many times; it isn't healthy food!
• - Choose the jam you prefer to fill these cakes
• - It's very difficult to have the real amount of the frying oil and icing sugar. So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
• - You can also cook these cakes in the oven; the photo shows baked sweet ravioli.

What's the right wine for " Sweet ravioli " ?

Our suggestion is: Malvasia di Castelnuovo Don Bosco (wine from Piedmont - Italy)