Steps for the Sweet Cream Ravioli

• First, let’s make the cream, because we need it to be nice and cold.

  (I advise making it much earlier so it solidifies well and can also be kept in the fridge.)

  First, let’s prepare the custard.

  Pour the milk into a saucepan, then bring it to a boil with the whole lemon peel, making sure to only extract the yellow part.

  (I used lemon peel, but a vanilla bean or a tablespoon of vanilla extract works just fine too).

  In a separate pan, work the eggs with the sugar. (Whole eggs, both yolk and white).

  Then add the flour, stir with a whisk to remove any lumps.

  (If you want, you can substitute flour with cornstarch).

  Temper the mixture with a little milk poured in a stream, taking care to avoid lemon peel getting into the cream using a strainer, after adding all the milk, put it back on moderate heat.

  Put it back on the heat and always stirring, you will see that the custard will thicken in a few seconds.

  Turn off the heat and cover the quick custard with food plastic wrap placed in contact.

  Before using it, let it cool very well.

  (Tip: you can prepare the cream even the day before and store it in the fridge.

  When you use it, mix it very well with a whisk).

  

• Put the flour and baking powder in a bowl with the butter cut into pieces and two tablespoons of grappa. (Cold butter from the fridge).

  (I used grappa, but rum, Strega liqueur, or limoncello also work. If you don’t want to use liqueur, use lemon juice).

  

• Start to create fine crumbs with your hands, then add the sugar, continuing to work everything.

  Break the 2 eggs and also add a pinch of salt.

  (Eggs at room temperature).

  

• At this point, transfer the dough to the work surface and handle it briefly, just long enough to compact it.

  A small but important tip: once compacted, do not handle it further as it should not warm up.

  Tip: (If you want, you can make the dough with a stand mixer or a food processor. Put all the ingredients inside and knead until a ball forms).

  At this point, wrap it in plastic wrap and place it in the fridge to firm up for about 30/50 minutes.

  

• After resting, roll out the dough finely with a rolling pin, or you can do it with a pasta machine, also known as the “grandma duck”.

  (The thickness should be 1/8 inch).

  Place small dollops of custard, slightly spaced apart.

  Each ravioli should measure 3 inches, so take the necessary distances and measurements.

  Fold the dough over itself, press around the custard dollops with your fingers, and cut the ravioli with the pastry wheel.

  Close them well by pinching the edges with your fingers, so they don’t open during cooking.

  Continue, and more or less you get 24/25 sweet ravioli, depending on the size you give them.

  

• Heat plenty of peanut oil to 320°F-340°F and fry a few Sweet Cream Ravioli at a time.

  Let them brown on both sides, then remove them with the slotted spoon.

  Drain them on fry paper or kitchen paper.

  

• Sprinkle the Sweet Cream Ravioli with plenty of powdered sugar and serve them.

  Enjoy your meal.