Time: 1 ora
Difficulty: facile

Today ricotta is the protagonist, as in many typical preparations of Easter. A fresh, delicious and versatile product, if placed in a fragrant shortcake becomes the perfect filling.
Characteristics: Cow’s ricotta is a dairy product obtained from cow’s milk whey, therefore, it cannot be classified as cheese.
It is a less caloric and less fat-rich dairy product than other milk products. Its proteins provide all the necessary amino acids to the human body, and for this reason they are considered of high quality, it is also a source of vitamins and minerals with antioxidant power and minerals allied to the health of bones and teeth.
Historical notes: A dairy from ancient history, of which traces are already found in the Sumerian and Egyptian civilizations: Homer also talks about it in the Odyssey, Book Nine, in which he describes the cyclops Polyphemus intent in the processing of milk "candido" and "rappreso", just before seeing Odysseus.
notes: the main forms of lipids provided by ricotta are saturated fats and cholesterol, so it is good not to exceed in consumption. In addition, ricotta is rich in sodium, the daily intake of which should not exceed 2 g.
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Ingredients for 8 people
400 g prepared for cakes and biscuits Molino dalla Giovanna
180 g butter
120 g sugar
2 whole eggs
1 egg yolk
a pinch of salt
1 grated orange
For the filling
250 g sheep cheese
200 g of permitted icing sugar
60 g chocolate drops allowed
 

Procedure
Put the mixture in a large bowl and place in the center the sugar, soft butter into small pieces, the peel of a grated orange and a pinch of salt. In a bowl shelled the eggs, start to work the dough with your hands adding the liquid gradually and continuing to knead until the ingredients are mixed. Transfer the dough to a wooden board and continue working with your hands until it is homogeneous and compact.
Wrap the dough in film and let it rest for at least an hour in the refrigerator.
In the meantime, prepare the filling: first sift the sheep’s cheese with a steel grater to remove any lumps.
Then add the sifted icing sugar, and finally the chocolate chips and mix well.
Spread the dough with a rolling pin until you get a thin sheet and cut it with a special coppapasta circular wheel put back in the center of each circle the ricotta and another circle close and create a ravioli.
Heat the oven at (180/200°C), and cook for about 20 minutes until golden brown and crisp.
At the end of cooking, before serving sprinkle with icing sugar.