1. In large bowl, combine 2 cups of flour, sugar and salt. 2. Cut in shortening until mixture resembles coarse meal. 3. Make a well in center and pour eggs and wine into it. 4. With fork, stir gradually bringing dry mixture into center until a dough forms. 5. Turn dough out onto lightly floured surface and knead in the remaining flour until smooth. 6. Cover and leave alone for 5 minutes. 7. In small bowl, combine ricotta cheese, egg, sugar and vanilla extract until well blended. 8. On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 3-inch circles with cookie cutter. Place 1 tablespoon of ricotta cheese mixture in center of each circle. 9. Fold edges over into a half-moon shape and press, sealing. 10. Ravioli should be frozen, to help keep filling from oozing out while frying. 11. After frozen, in large heavy skillet, heat oil, one inch deep, to 365°. 12. Place ravioli into hot oil so they are not crowded. 13. Fry both sides until golden. 14. Drain and dust with confectioners' sugar or drizzle with honey before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
