If you come to Abruzzo especially in the city of Teramo during Carnival, you cannot miss tasting the Ravioli Dolci (sweet ravioli), filled with ricotta, cinnamon, some lemon zest, marjoram and served with Nonna’s tomatoes sauce or in some versions with cinnamon and sugar. Truly, an exceptional contrast of sweet and salty flavours and despite being born in a very small town is actually known by many international cuisine enthusiasts.
For the Pasta dough: as any other ravioli
- 4 eggs
- 350gr of flour + more for kneading
- 2 yolks
- 500gr fresh ricotta
- 1 tsp of cinnamon
- some lemon zest
- some marjoram
For the tomatoes sauce
- Follow the instruction on this link
- Rolling Pin & Wooden board
On a wooden surface/board, add all the flour (keep always some on hand) and make a “fontana” (fountain), a hole in the middle. Add and beat the eggs, and slowly with the fork incorporate the flour. When it becomes hard to mix with the fork, start with your hands.
Knead the dough with power & love until smooth. Cover the dough with a kitchen bowl/pot or wrap in kitchen film and let it rest for 30m. This will allow better extending the dough later.
In a bowl, insert the ricotta, sugar, yolks, lemon zest and marjoram (washed and finely chopped). Mix everything until you have a creamy and smooth mixture.
Roll out the pasta dough into thin sheets and in the top part insert the ricotta mixture in. Cover the filling with the lower sheet of pasta and with a fork or fingers press firmly around the borders to seal. Cut into individual ravioli with a knife or ravioli cutter.
The ravioli are now ready to be boiled in slightly salted water and then seasoned with the previously prepared ragù and topped with Parmigiano.