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ravioli S. Apollonia

The month of February, usually the second Sunday of the month, Viganò, a small town in Brianza, celebrating its patron saint, Sant 'Apollonia.
I do almost every year at this time I put in commitment and do it for us, for family and friends these ravioli stuffed with chocolate.
Li I especially since so, I'm a bit closer to my mother, is his hometown, and when I was little, an appointment for this festival was always eagerly awaited ....
This is also the right time to do them all very well for the carnival ...
My advice is to delay the preparation of two or three days, I'm a bit challenging is the preparation that the cook, I can not say the same drink, usually occurs quickly .... at least at my house !!

Makes about 90 ravioli:

for the dough:

pound of flour
1 egg yolk 1

50 gr.burro zone
75 gr.zucchero
2 tablespoons caster oil
a pinch of salt
grated rind of one lemon
a pinch of vanilla
half a bag of yeast
dry white wine to taste

Mix all the ingredients as if it were a normal egg pasta, adding wine a little at time, wrap in foil paper and let rest in refrigerator for at least a day.

For the filling:

a bar of dark chocolate
a can of sweetened cocoa
a whole packet of biscuits, biscuit type gold
a box of macaroons
a sandwich soaked in a pint of milk
an egg
a bag of pine nuts
a handful of raisins
zest of half a lemon


Oil for frying Icing sugar to decorate

Whisk the chocolate finely in a mixer , cookies, macaroons, and finally soaked bun.
Add the remaining ingredients and mix to get un'impasto but not too soft, if too hard add a little milk.

Pull the dough thinly, (I usually arrive at # 4 of the pasta machine) and place it on half of the nuts of dough spaced at least 2 cm, the other half of dough superimposition and with the help of your fingers until the air around the filling, cut the ravioli with a wheel, must have at least the extent of at least 2 cm to 4 cm.
Place on well floured tray and place them in a dry place for a whole day notte.Il abundant fry in peanut oil or better yet, olive oil, drain well and when they are cold, sprinkle them with icing sugar.
The only reason why you fry the next day because the dough dries, it absorbs less oil, but if you do not resist now, they are good anyway.

not exaggerated .... kisses Katia