Time: 1 ora
Difficulty: Facile

Ingredients for 8 people:
400 g special sweets Fritti Molino Dallagiovanna gluten free
150 g butter
120 g sugar
2 whole eggs
1 yolk egg with a pinch of salt up
1 grated orange
For the filling
250 g ricotta of sheep
200 g icing sugar without gluten
60 g gluten-free chocolate drops

Process
Put the gluten-free mix in a large bowl and place in the center the sugar, the soft butter into small pieces, the peel of a grated orange and a pinch of salt.
In a shelled bowl the eggs,start working the dough with your hands, adding the liquid little by little and continuing to knead until the ingredients have blended. Transfer the dough onto a wooden board and continue working with your hands until it is even and compact. Wrap the dough in the foil and let it rest for at least an hour in the refrigerator.
dedicate yourself to the preparation of the filling: first sift the sheep's ricotta with a steel strainer to remove any lumps.
Then add the powdered sugar in turn sieved and finally the chocolate chips and mix well.
Roll out the dough well with a rolling pin until you obtain a thin sheet and cut it with a special circular pastry ring.place the ricotta in the center of each circle and with another circle close and create a raviolo.
Heat the oven at (180/200 ° C), and cook for about 20 minutes until they are golden and have a crunchy texture. At the end of cooking, before serving, sprinkle with icing sugar.