Ingredients for 6 people)
500 gr. Durum wheat flour
400 g cottage cheese
2 tablespoons of sugar (variant)
As sweet too:
The durum wheat flour is mixed with warm water, a pinch of salt and the eggs until the dough becomes compact, soft and elastic. Then we proceed with the help of a "lasagnaturi" (rolling pin) to pull the dough which must be thin enough (about 1 cm.). Once the dough has been rolled out, the single raviola is prepared, the ricotta is placed on half of the sheet, after having seasoned it with sugar (in the variant with sweet ricotta) and eggs, in a pile, the other half of the sheet is turned over the mounds of ricotta (taking care to close the edges of the ravioli well so that the ricotta does not come out) and with the help of a toothed wheel, cut the individual ravioli, round in shape, the traditional ones, or you can make all the shapes you want give, square, rectangular, triangular etc.
USED AS FIRST
Cook the ravioli in boiling salted water, as the ravioli come to the surface, collect them in a colander. Once well drained, serve with the pork sauce.
USED AS A CAKE
The ricotta ravioli (possibly those prepared with sweetened ricotta) are fried in boiling oil, seasoned with sugar and possibly flavored with a sprinkle of cinnamon