Ravioli di ricotta
For the dough: 600 g durum wheat feed flour, 2 eggs and salt.
For the filling: 150 g Reginella d’Abruzzo’s vaccine ricotta, sugar, 1 yolk.
(mix all the ingredients needed for the filling with a blender and put it in a bowl)
Mix the ingredients for the dough together. Then flat the dough with the help of a rolling pin and cut large stripes of it. After cut the stripes into squares, put one spoon of filling on each square, and close it forming a rectangle. Boil the ravioli until they begin floating. Serve with melted butter and seasoned cheese (caciocavallo).
Crostata di ricotta
For the dough: 300 g flour, 150 g butter, 150 g sugar, 1 egg, 1 yolk, salt.
For the filling: 500 g Reginella d’Abruzzo’s ricotta, 150 g sugar, 1 egg, 1 yolk, raisins, pine-seeds, candied fruits and a grated lemon rind.
Put the flour and sugar on a rolling board, add eggs and melted butter on them. Kned it and leave the mixture to stand for a while. Cover a cake tin with the dough and add the filling mixing the ingredients of the filling. Cook in a pre-heated oven until the dough will be golden and the filling has a little crust.