Ingredients for 20 ravioli

100 g Sugar
100 g Icing sugar
500 g Flour 00
100 g Butter
Yolks 1
1 Vanilla pod
1 pinch of salt
200 ml Whole milk
500 g of Ricotta of Bufala Campana DOP
100 g Dark chocolate chips
1 Orange peel
1 Peel of lemon
1 yolk
1 Vanilla pod
½ teaspoon Cinnamon powder
Peanut seed oil qb

Prep
Ravioli dough:
Put the flour in a bowl and place sugar, soft butter, vanilla seeds and a pinch of salt in the middle.
In a carafe add the yolk in milk and emulsify well.
Start to work the dough with your hands adding the liquid gradually and continuing to knead until the ingredients have amalgamated.
Transfer the dough to the worktop and continue working with your hands for about 10 minutes, until it is homogeneous and compact.
Wrap the dough in plastic wrap and let it rest for at least an hour in a cool, dry place (not in the refrigerator).

Stuffing:
Sift the Ricotta of Bufala Campana DOP with a steel coat to remove any lumps.
Add the sifted powdered sugar, lemon peel and grated orange, yolk, vanilla seeds, cinnamon and finally chocolate chips.
Mix everything together well.

The filling:
Roll out the dough with a rolling pin (or with a special machine) until you get a thin sheet (1 mm thick) and cut it with a serrated wheel obtaining rectangles of about 10 x 20 cm.
Brush the edges of the rectangles with the egg whites and place a tablespoon of the ricotta filling on the side of each rectangle.
Close the ravioli in half and press the edges gently to make them stick.

Frying:
Heat plenty of peanut seed oil in a saucepan (180/200 someone C).
Fry the ravioli, three at a time, for about 3 minutes, until they are golden brown and have a crunchy texture.

Serve:
Drain the ravioli on paper towels to dry the oil.
Sprinkle with icing sugar and serve.