Servings:
4
Prep time:
40
Cooking time:
10
INGREDIENTS
- For the filling :
- - 200 figs
- - 200 g ricotta cheese
- - 2 tablespoons brown sugar
- - 1 egg
- - 1 tablespoon flour
- - 1 teaspoon of cinnamon powder
- - 2 lemon zest
- - salt
- For the dough :
- - 200 g wheat flour 00
- - 200 g of semolina
- - 2 eggs
- - 1 tablespoon extra virgin olive oil
- - salt
INSTRUCTIONS
- Form a fountain with the flour and sift together the semolina, then pour in the beaten eggs to the center, the oil and begin to knead, adding a little warm slightly salted water until the dough is firm and elastic. Form a ball and let rest covered with a cloth for an hour
- Gather in a bowl together the ricotta and the beaten the egg with a pinch of salt, the sugar, the flour, the grated rind of lemon and, if desired, cinnamon, then work all the ingredients until the mixture is creamy and smooth . At lasr add gently the figs, peeled and coarsely chopped.
- Roll out the dough into thin sheets of size suitable for special mold to coat the ravioli. Stuff each cavity of the mold with a small teaspoon of filling, cover with another sheet out and share with strength above a rolling pin. Then the mold upside-down on the floured surface and separate the agnolotti with a wheel cutter
- Cook the ravioli in salted water and remove them with a slotted spoon after 5-6 minutes that have come to light (but the time may vary depending on the thickness of the dough)
