Agnolotti by Paularo

Melt the butter in a glass of lightly salted warm water, then pour the liquid into the flour and work it into a smooth dough. Knead for a few minutes, until it's firm and elastic enough to roll out without tearing.

Flour it work surface and roll out the dough with the rolling pin until you obtain a thin, uniform sheet of dough. Cut out 8-10 cm (3.94 in) diameter discs using an inverted glass or a round cookie cutter; arrange them on a floured surface, without overlapping them.

Put thegolden raisins Soak it in rum to soften. Let it rehydrate until soft and fragrant, then drain it without discarding the rum, which will be used to combine the filling. Squeeze it lightly only if it has absorbed too much liquid.

Finely chop the cookies dried, dried figs, the candied fruit and thegolden raisins softened. Grate the dark chocolate and prepare the lemon and orange zest. Grind everything into a fine powder, so the filling will stay compact and can be easily distributed over the pastry.

Gather in a bowl cookies, figs, candied fruit, golden raisins, rum, sugar, cocoa, chocolate, jam and grated peel. Gently sauté in the butter the chopped parsley and the chopped onion indicated in the original procedure, then combine them to the mixture. Salt and mix until you get a thick, uniform filling.

Place a small amount of filling, usually equal to a tablespoon, in the center of each disc. Fold the dough over itself to form a ravioli and carefully press the edges to seal. Make sure there are no gaps and that the filling is completely enclosed in the pastry.

Bring to a boil plenty of salted water, add a tablespoon of oil and drops the agnolottiStir them gently with a wooden spoon to prevent them from sticking. When they float, continue cooking for another two minutes: the pasta should be cooked but intact.

Drain them agnolotti with a slotted spoon and place them in a baking dishSprinkle them with smoked ricotta, sugar, and cinnamon, then pour over the butter until it reaches a hazelnut brown. Serve them warm, while the butter is still runny and the cinnamon aroma is clearly noticeable.