Small ravioli filled with candied apricots

Directions

1. Combine the ricotta cheese with the eggs in a large bowl. Add the semolina and a pinch of salt. ≈ 4 min
2. Wait for 20 minutes for the semolina to absorb the liquid. Then, add as much flour as needed to achieve a smooth dough. Make sure the dough is not sticky. Wait for 10 minutes. ⏱ 20 min
3. Cut the apricots in half. Remove the pits and replace them with a small piece of sugar. Then, put the two halves back together. ≈ 8 min
4. Boil some water in a large container with a pinch of salt. ⏱ ≈ 10 min
5. Make the ravioli: divide the dough into 10 equal pieces and form flat discs. Dust your hands with flour to prevent the dough from sticking. Wrap each apricot with a piece of dough, then roll the ravioli between your hands. Make sure the dough adheres well to the apricot. Try to form the ravioli in a regular shape. ≈ 10 min
6. Gently place the ravioli in the boiling water. Cook slowly until they begin to float to the surface. Cover the pot and cook for another 4 minutes. ⏱ 4 min
7. Melt the butter in a pan. Add the breadcrumbs, sugar, and cinnamon. Fry the breadcrumbs until they are lightly golden. ⏱ ≈ 8 min
8. Drain the ravioli, then roll them in the toasted breadcrumbs until they are completely coated. ⏱ ≈ 10 min
9. Serve the ravioli with powdered sugar. ≈ 2 min