Sweet Ricotta Ravioli
- For filling
- 50 grams dried Figs
- ½ teaspoon Orange peel
- 200 grams Ricotta cheese
- 1 tablespoon lemon juice
- 2 centiliters Orange liqueur
- 1 tablespoon Vanilla sugar
For the dough, combine both flours, eggs, oil, and salt. Knead into a smooth, pliable dough, adding a little water or flour if necessary. Shape the dough into a ball, cover and let rest for about 30 minutes.
For the filling, finely chop the figs. Combine the figs with the orange zest, ricotta, lemon juice, liqueur, and vanilla sugar.
On a floured surface, roll out the dough thinly and cut into 6 cm (approximately 2 1/2 inch) diameter circles. Brush the edges of the circles with egg white. Place 1 teaspoon of filling on one-half of each dough circle. Fold in half and press the edges firmly to seal. Cook the ravioli in boiling salted water for 4 to 5 minutes.
Melt the butter with the sugar and almond biscuit crumbs. Toss the drained pasta with the biscuit crumb mixture and arrange on plates.
Dust the ravioli with powdered sugar and garnish with mint and a quartered fig. Serve immediately.