Tortelli with ricotta

The doses are for 40 tortelli.

60 minutes before starting the preparation of these excellent tortelli put to macerate the raisins, well washed, three tablespoons of rum.

After this time, place in a bowl the ricotta cheese, granulated sugar, finely chopped cedar, a dollop of fior d'arancio, the drained raisins from rum and a dash of cinnamon: mix thoroughly and let stand for 15 minutes, the cream in the refrigerator less cold.

Meanwhile poured on pastry Board 300 g white flour mixing with a pinch of salt: fairies the fountain and break in between two whole eggs, adding the butter and cut into pieces.

With a fork, beat eggs and butter in gradually incorporating the flour, working the dough then with your hands until you get it the right consistency.

Using a rolling pin roll out the dough on the work surface (lightly floured) forming a thin pastry: with a square having side pasta cutter of 7 cm or the toothed wheel, 40 squares.

At the center of each place a bit of ricotta filling: beat in a soup plate the third egg and brush the edges of the dough, close triangle tortelli minding to adhere well to the pasta cuocendoli escape the filling.

Put the saucepan on the heat with a basket with plenty of vegetable oil: when it is hot dipped into it the tortelli, mettendoveli a few at a time; just have taken a beautiful golden colour extract them from the oil and place them on absorbent type card that lose excessive grease, continuing to cook the others.

When all will arrange on a serving dish and spolverizzateli with powdered sugar sent down directly from a sieve, serve hot.

These ' tortelli of ricotta ' are suitable for an afternoon call, especially if the meeting is between guys.

The same preparation can be done using puff pastry or shortcrust pastry, frozen, even in this case however the tortelli, instead of frying them, should be cooked for 15 minutes in the oven already warm to 190 degrees.