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Ravioloni dolci

You'll need

  • 400 gm
  • ricotta
  • 100 gm
  • pure icing sugar, sifted
  • ½
  • lemon, finely grated rind only
  • 1 tbsp
  • finely chopped lemon thyme leaves
  • 2
  • eggs, lightly beaten
  • For deep-frying:
  • vegetable oil
  • To serve:
  • honey
  • To serve:
  • sprigs of lemon thyme
  •  
  • Pasta dough
  • 300 gm
  • ‘00’ flour (see note)
  • 3
  • eggs

Method

  • 01
  • For pasta dough, process flour and eggs using a food processor until well combined. Turn onto a lightly floured surface, knead for 1 minute, then wrap in plastic wrap and set aside for 30 minutes to rest.
  • 02
  • Mix ricotta, icing sugar, lemon rind, lemon thyme leaves and half the beaten egg in a bowl until thoroughly combined.
  • 03
  • Roll pasta through a pasta machine, in 2 batches, starting at the widest setting and working through to the lowest. Using a 9cm cutter, cut rounds from the pasta. Place 1 tbsp of ricotta mixture in the centre of half the rounds and brush edges with remaining egg, then top with remaining pasta rounds and press edges to seal.
  • 04
  • Heat oil in a deep fryer or large deep frying pan to 180C. Cook ravioloni, in batches, until golden (2-4 minutes each side). Serve warm, drizzled with honey and scattered with thyme sprigs.
Note ‘00’ flour is also known as strong, pasta or baker’s flour.

At A Glance

  • Serves 16 people
  • 20 min preparation
  • 10 min cooking (plus resting)
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At A Glance

  • Serves 16 people
  • 20 min preparation
  • 10 min cooking (plus resting)

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