Sweet Ravioli with Sauce of Wild Blackberries

Servings: 6
Prep time: 60
Cooking time: 10
INGREDIENTS
  • - 600 g flour
  • - 4 eggs
  • - 2 yolk
  • - 500 g ricotta
  • - ½ teaspoon ground cinnamon
  • - 220 g of sugar
  • - 1 tablespoon rum
  • - Lemon zest
  • - Salt
  • For the blackberry sauce:
  • - 150 g of blackberries
  • - 50 g of powdered sugar
  • - 1 spoonful of maraschino
INSTRUCTIONS
  1. In a bowl mix the two egg yolks, cinnamon, sugar, rum and lemon zest. Add the ricotta and mix well
  2. Prepare the dough with flour, four eggs and a pinch of salt. Roll out the pastry to a thickness of up to approximately 2 mm
  3. Arrange, with the help of two spoons, the ricotta mixture in small heaps on a sheet at regular intervals and cover with another sheet. Cut out the outline of each ravioli and crush the edges with a fork
  4. For the sauce of wild blackberries: macerate for four hours blackberries with icing sugar and maraschino. Whisk well and pass through a sieve
  5. Boil the ravioli and place them in individual dishes. Serve warm with the sauce and sprinkled with icing sugar

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