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Sweet ricotta-filled ravioli

You'll need

375 gm (2½ cups) plain flour 55 gm (¼ cup) white sugar 50 gm unsalted butter 1 egg 1 eggwhite, lightly whisked For deep-frying: vegetable oil For dusting: pure icing sugar   Ricotta filling 200 gm (1 cup) ricotta, drained 75 gm (1/3 cup) caster sugar ½ tsp ground cinnamon 1 tsp vanilla extract


  • 01
  • In a bowl combine flour, sugar and ½ tsp salt. Add butter and, using fingers, rub in until mixture resembles breadcrumbs. Whisk together egg and ¼ cup water and stir through flour mixture. Gently knead dough to combine, wrap in plastic wrap and refrigerate for 1 hour.
  • 02
  • For filling, press ricotta through a sieve into a bowl, add remaining ingredients and combine.
  • 03
  • Divide dough into 4 pieces and, using a pasta machine, roll dough, starting at the widest setting and gradually reduce setting by a notch after each roll until dough is 5mm thick.
  • 04
  • Place teaspoonfuls of ricotta at 5cm intervals along the bottom edge of each pastry sheet. Brush eggwhite around each spoonful, fold top half over filling to enclose, then using a fluted 5cm cutter (see note) cut into squares. Repeat with remaining pastry and filling. Place on baking paper-lined trays and stand for at least 2 hours.
  • 05
  • Heat oil in a deep-fryer, or large, deep saucepan to 180C, add 4 ravioli and fry for 2 minutes or until golden brown. Remove with a slotted spoon and drain on an absorbent paper-lined plate. Repeat with remaining ravioli. Serve warm, dusted with icing sugar.

Note Fluted square cutters are available from specialty kitchenware stores.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

May 2007

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