The apple dumplings with ricotta are delicious and soft sweet ravioli, filled with caramelized apples and raisins, perfect for breakfast or tea time.
| 300 g all purpose flour | |
| 150 g ricotta cheese | |
| 7 spoons of milk | |
| 7 spoons of seeds oil | |
| 1 egg | |
| 75 g sugar | |
| 10 g baking powder | |
| a pinch of salt | |
| 1/1 teaspoon vanilla extract | |
| For the filling: | |
| 500 g apples | |
| 80 g raisins | |
| 50 g sugar | |
| lemon zest | |
| ½ teaspoon cinnamom ground |
| 1. | For the filling: peel and cut the apples into cubes. Put them in a pan with the raisins, cinnamon, sugar and lemon zest. Then cook about ten minutes, stirring often and let it cool. |
| 2. | For the filling: peel and cut the apples into cubes. Put them in a pan with the raisins, cinnamon, sugar and lemon zest. Then cook about ten minutes, stirring often and let it cool. For the pastry: in a bowl mix ricotta, milk, oil, egg, vanilla and salt. Spoon the sifted flour with the baking powder. Stir first with a fork, then knead with your hands quickly, until the dough is smooth. If it is be too sticky, add a little flour, but do not overdo it, otherwise you will get hard sweets. |
| 3. | Roll out the dough with a rolling pin about 3-4mm thick, on a lightly floured surface, and cut 15 discs of 10 cm in diameter with a pastry cutter. Put some stuffing on each disc, leaving a free edge to be able to close the dumpling.. |
| 4. | Brush the edges with milk and seal the dumplings well, using a fork. Brush the surface with milk and bake at 180 degrees for about 25-30 minutes. Once cool sprinkle with icing sugar. |
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