Ravioli Di Carnalivari

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• Step 1

  To make the pasta, rub the flour, sugar, salt, and butter together until the texture of breadcrumbs. Mix in the egg yolk, vanilla essence, and milk to form a small ball of dough. Leave to rest for 30 minutes.

• Step 2

  Meanwhile, mix together the ricotta, caster sugar, lemon zest, cinnamon, and vanilla until smooth. Stir in the chocolate and orange and lemon peel. Taste and adjust the flavours to your liking.

• Step 3

  To finish the ravioli, roll out the pastry until 1⁄2cm (1⁄4in) thick. Using a biscuit cutter or small plate, cut into discs 10–12cm (4–5in) in diameter. Spoon the ricotta paste onto the bottom half of the disc, in a half-moon shape, leaving a small rim. Brush the rim with egg yolk. Fold the pastry over and, with a cupped hand, carefully squeeze any air bubbles out of the filling. Seal the edges tightly – otherwise the ravioli will open and explode when cooking.

• Step 4

  Heat the olive oil over a medium-high heat. When hot, shallow-fry 2 or 3 pastries at a time in batches. Cook for 3–4 minutes until golden all over. Drain on kitchen paper. Leave to cool, then dust with icing sugar and serve.

  Variation For a different taste, swap the candied peel for dried fruits such as figs and apricots. Or you could swap them for roasted pistachio nuts, or perhaps a coffee and chocolate combination.

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