Sweet Ravioli

Make a well in the center of the flour, crack the eggs into the center, and add the salt. Work the ingredients until the dough is smooth and even, with no dry patches or lumps. When the dough is elastic and compact, divide it and roll it out into two thin, even sheets, similar enough to make it easier to seal the ravioli.

Combine the fresh ricotta, sugar, cinnamon, grated lemon zest, finely chopped marjoram, and egg yolks in a bowl. Mix carefully until smooth. a mixture Smooth and creamy, with evenly distributed flavors. The filling should be dense, not runny, so it can be spread on the pastry without dripping.

Lay out one of the sheets of pasta on the work surface and arrange the filling in small mounds, keeping evenly spaced between each portion. Leave enough space along the edges and between the mounds to cut and seal each ravioli. Use uniform quantities so the pasta cooks evenly.

Cover the filled sheet with the second sheet of pasta, making sure it adheres around each portion of filling. Press gently to eliminate excess air and align the edges well. Cut the ravioli into shapes. mezzaluna, then press the edge with the prongs of a fork until you obtain a continuous and well-defined closure.

Bring to a boil Bring plenty of salted water to a boil and gently lower the ravioli into the water. Keep the water at a steady boil, avoiding vigorous stirring to avoid damaging the pasta. When the ravioli rise to the surface, check that the pasta is cooked and carefully drain them. The seal should be intact and the filling should be completely contained.

Transfer the drained ravioli to serving plates and season with a dusting of sugar and cinnamon, following the traditional method. Spread the sauce while they're still hot, so it adheres better to the surface. Alternatively, for a less aromatic and simpler taste, serve them with a fresh tomato sauce.