Ciao Chow Linda

Culurgiones Di Arrescottu (Fried Ricotta Ravioli)

Ingredients

• For the Filling:

• 2.2 lbs.(1 kilo) ricotta (preferably sheep’s milk)

• 1 whole egg and one egg yolk

• 1 cup (200 grams) sugar

• 1 pinch of saffron (one of those waxed sleeves you buy in Italian grocery stores)

• grated rind of two lemons, preferably organic

• For the dough:

• 5 1/2 cups 00 flour (700 grams)

• 2 1/4 cups (300 grams) semolina flour

• water, as needed

• 1/2 cup sugar (100 grams)

• 1 cup lard or vegetable shortening – (200 grams)

• confectioner’s sugar or honey, to finish

Instructions

1. Mix all the ingredients for the filling well until it is creamy, then set aside as you prepare the dough.

2. Mix the 00 flour, semolina, sugar and lard (or shortening) together, and add just enough water until it comes together in a ball.

3. Roll out the dough thinly, add some of the filling along a row of the dough, closing with another layer of dough, and cutting it out with a ravioli cutter.

4. Fry the ravioli in hot oil, drain on paper towels, and when cool, sprinkle with confectioner’s sugar, or drizzle with honey.