I recommend you try this recipe, it's really good.
Ingredients for about 32 ravioli:
For pasta
350/380 gr flour (depends on the size of the eggs)
2 eggs
100 gr sugar
50 gr very soft butter
Half a cup Rum (or other liqueur)
5 gr baking powder
1 sachet of vanillin
Grated peel of half a lemon
1 pinch of salt
For the Farcia
250 g of cow's milk ricotta
50 gr. Drops of chocolate
3 tablespoon of vanilla powdered sugar
A pinch of cinnamon
Furthermore
Nutella
Powder sugar
Preparation:
In a large bowl we break the eggs and beat them with the help of a fork. Then add the soft butter, the sugar, the rum, the grated peel of half a lemon, the vanillin, the yeast and the salt. Start to mix and add the flour a little at a time. When the dough is solid, transfer it to a floured surface and continue to work it vigorously with your hands while continuing to add the remaining flour. The dough will be ready when you will get a smooth, homogeneous dough that no longer sticks to the pastry board and the hands. Wrap it in the film and put it in the refrigerator for 30 minutes.
Meanwhile, prepare the filling: in a bowl put the ricotta, the powdered vanilla sugar, the cinnamon, the chocolate chips and mix with a wooden spoon to obtain a homogeneous mixture.
Preheat the oven to 180 degrees
Pick up the dough and spread it on a floured work surface to obtain a thickness of about 3 / 4mm.
With the ravioli size (round ravioli mold) of 8 cm diameter (or a coppapasta, or a glass) cut many circles. Knead briefly the cut-outs of dough, roll it out, cut out other circles and continue like this until the end of the dough.
Place one circle at a time in the slightly floured ravioli mold (8 cm diameter), place a teaspoonful of filling in the center, brush the edges with a layer of water to make the dough adhere well, close forming the ravioli.
Bake in preheated oven at 180 degrees for 20/23 minutes (they should not get too dark!)
Remove them from the oven, let them cool completely and decorate them with nutella flour and icing sugar.
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