Grandma Ersilia's Ravioli: This is an interesting, and somewhat unexpected recipe from the Abruzzo region. It's typical of around Tronto, and should be sweet but not overly so. To serve 4-5.

See Also

Other stuffed pasta dishes

Pasta basics

More about the Abruzzo

Ingredients

• ** For the Pasta **
• 4 1/5 cups (500 g) flour
• 5 eggs
• 1 tablespoon olive oil
• ** For the Filling **
• 1 pound (500 g) ricotta
• 1 3/4 cups (400 g) sugar
• 2 tablespoons minced marjoram
• The grated zest of a lemon
• 1 level teaspoon salt
• Seasoning:
• 2 tablespoons (10 grams) powdered cinnamon, or more to taste
• 1/2 cup (100 g) sugar

• Prep Time: 120 minutes
• Cook Time: 5 minutes

• Total Time: 125 minutes

Preparation

Make the pasta, and roll the sheet as thin as possible (see instructions if need be). Combine the ingredients of the filling. Cut the sheet into 2-inch squares. Distribute the filling over the squares and fold them over, tamping the edges down to seal them.

Boil the ravioli in abundant, lightly salted water, drain them, and distribute them among the plates. Mix the cinnamon and sugar, sprinkle them over the ravioli, and serve.

When? Despite their being sweet, these are served as a first course.