This is an interesting, and somewhat unexpected recipe drawn from a collection of recipes from the Abruzzo region assembled by the folks at Slow Food. It's typical of the Tronto region, and should be sweet but not overly so. It will serve 4-5.

For the pasta:

5 cups (500 g) flour

5 eggs

1 tablespoon olive oil

For the filling:

1 pound (500 g) ricotta

1 3/4 cups (400 g) sugar

2 tablespoons minced marjoram

The grated zest of a lemon

1 level teaspoon salt

Seasoning:

2 tablespoons (10 grams) powdered cinnamon [Note: the recipe calls for 50 grams, which strikes me as too much -- it would be close to a half cup. I have reduced it considerably, but you are free to increase it.]

1/2 cup (100 g) sugar

Make the pasta, and roll the sheet as thin as possible (see instructions if need be). Combine the ingredients of the filling. Cut the sheet into 2-inch squares. Distribute the filling over the squares and fold them over, tamping the edges down to seal them.

Boil the ravioli in abundant, lightly salted water, drain them, and distribute them among the plates. Mix the cinnamon and sugar, sprinkle them over the ravioli, and serve.
When? Despite their being sweet, these are served as a first course.

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