- 375 gm plain flour (2½ cups)
- 55 gm white sugar (¼ cup)
- 50 gm unsalted butter
- 1 egg
- 1 eggwhite, lightly whisked
- For deep-frying: vegetable oil
- For dusting: pure icing sugar
- 200 gm ricotta, drained (1 cup)
- 75 gm caster sugar (1/3 cup)
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1In 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.
- 2For filling, press ricotta through a sieve into a bowl, add remaining ingredients and combine.
- 3Divide 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.
- 4Place 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.
- 5Heat 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.