Ingredients Wheat flour and eggs. For the filling, sheep’s milk ricotta, sugar, lemon, and cinnamon.
How Made The flour is sifted onto a wooden board and kneaded with eggs until a firm, smooth dough forms. The dough is left to rest, then rolled out with a rolling pin into a thin sheet, from which disks about 4 inches (10 cm) in diameter are cut. A teaspoon of filling is placed in the center of each disk, and the raviolo is closed into a half-moon and the edges carefully sealed. The half-moons are boiled, a few at a time, in plenty of salted water.
