(Sweet ravioli - Traditional recipe)

Time: preparation - 50 minutes plus 30 ........ minutes resting time for the dough ........ cooking - 30 minutes 200 g (7 oz) potato flour 100 g (3 1/2 oz) white flour 85 g (3 oz) sugar 50 g (1 3/4 oz) unsalted butter 4 tablespoons milk 1 egg Grated rind of a lemon Bicarbonate Salt Jam Extra virgin olive oil to fry Icing sugar Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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 center and add the egg, softened butter (cut into little pieces), lemon zest, a pinch of salt and bicarbonate, 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 it is 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 center, 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 2 teaspoons 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. Scoop them out when they are nice and crisp and drain off the oil.
Dust with icing sugar and serve warm.

Note
We suggest to use extra virgin olive oil to fry

What's the right wine?
Our suggestion is: Malvasia di Castelnuovo Don Bosco (wine from Piedmont - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".