Sweet Ravioli

Method

1. 1

   Knead the flour, wine, oil and sugar into a smooth, elastic dough. Rest for 20 minutes.

2. 2

   Mix the ricotta with the chopped dark chocolate until even.

3. 3

   Roll the pasta thin and place small mounds of filling at regular intervals.

4. 4

   Fold the pasta into half-moons over the filling and seal the edges well with the tines of a fork.

5. 5

   Fry the ravioli in hot oil for a few minutes per side, until golden and puffed.

6. 6

   Drain on kitchen paper and dust generously with icing sugar before serving.