Ricotta Tortelli

The quantities are for 40 tortelli

60 minutes before starting the preparation of these excellent tortelli, soak the well-washed raisins in three tablespoons of rum

After this time, place the ricotta, granulated sugar, finely chopped citron, a tablespoon of orange blossom water, the raisins drained from the rum, and a pinch of cinnamon in a bowl: mix carefully and let the cream rest for 15 minutes in the least cold part of the refrigerator

Meanwhile, pour 300 g of white flour onto the work surface, mixing in a pinch of salt: make a well and break two whole eggs into the center, adding the softened and chopped butter

With a fork, beat the eggs and butter, gradually incorporating the white flour, then work the dough with your hands until it reaches the right consistency

Using a rolling pin, roll out the dough on the (lightly floured) work surface to form a thin sheet: with a square pastry cutter with a side of 7 cm or with a fluted wheel, cut out 40 squares

In the center of each, place a little of the ricotta filling: beat the third egg in a deep plate and brush the edges of the dough with it, fold the tortelli into triangles, making sure the dough adheres well so that the filling does not escape during cooking

Place the appropriate saucepan with a basket on the heat with plenty of seed oil: when it is very hot, dip the tortelli in it, a few at a time; as soon as they have taken on a nice golden color, remove them from the oil and place them on absorbent paper to lose excess oil, continuing to cook the others

When all are ready, arrange them on a serving plate and sprinkle them with powdered sugar sifted directly from a sieve, serve them hot

These 'ricotta tortelli' are suitable for an afternoon invitation, especially if the gathering is among young people

The same preparation can be made using puff pastry or shortcrust pastry