Drive away with green broad beans and ricotta
Desserts from Italy
translated by Italian with
a rustic dessert, the type most appreciated by me, simple and tasty that can also become spectacular once dusted with icing sugar
Prepare all the ingredients already weighed.
In a bowl, mix the buckets well to distribute the yeast evenly.
Add the liquids, even weighed in the same container, and mix until you get a ball.
If you want to leave the pastry to rest, cover it with the food wrap and put it in the refrigerator for 30 minutes. But you can also use it right away, it will still be fine: it will only be a little softer to work with.
Heat the oven at 180º static. To easily spread the dough, slightly greasy, it can be helpful to place it between two sheets of parchment paper.
or cut out circles of 8-10 cm, put a teaspoon of jam in the center, close in half and seal the edges with the prongs of a fork. I use a plastic tool that on one side allows you to cut the pastry circle, and on the other to form the ravioli.
Place the stuffed biscuits on the bake pan in the oven and cook in static mode for 15-20 minutes.
Once the sweet ravioli are baked, wait for them to cool and - if you like - sprinkle them with the whole cane sugar that you can make with the recipe already posted here.
Tips: Once the circles have been made, re-mix the cuttings and always place them between the two sheets of parchment paper. Continue like this until the short pastry has been used up.
Tips: This pastry can also be used for simple biscuits and pies.
Suggestions: The filling of ravioli can also be different, for example with a chocolate and hazelnut cream or with a mix of dried fruit like that of the scones already posted here.