Prepare the dough with the flour, a whole egg plus a yolk, a knob of butter, one or two teaspoons of sugar, a pinch of salt and as much milk as the flour will absorb. Roll the dough out into sheets and cut some 6 inches wide strips from it.

Meanwhile, prepare a filling with the Ricotta, the sugar, half a packet of cinnamon, the grated rind of a lemon and 1 or 2 small glasses of rum.

Mix everything well and then with a tablespoon, deposit some dollops 4.8 inches apart along the strips of dough which are then folded in on themselves edge to edge.

Cut the Ravioli in the shape of a half-moon with a suitable circular pastry cutter, pressing the edges together well and pricking them with the prongs of a fork.

Put them to fry in a large pan containing boiling oil.

When they are cooked leave them to drain on straw or absorbent paper and dust with a generous helping of powdered sugar.