Prune and Fig Ravioli with Cinnamon-Scented Butter | Saveur
This unusual recipe comes from Italy's Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Ingredients
- 2 <sup>1</sup>⁄<sub>2</sub> cups flour
- Salt
- 4 eggs, lightly beaten
- 2 Tbsp. milk (optional)
- 3-4 pitted prunes
- 3-4 dried figs
- <sup>1</sup>⁄<sub>3</sub> cup fresh ricotta, drained
- 4 Tbsp. butter
- 2 tsp. sugar
- 3 Tbsp. smoked ricotta or mozzarella, grated
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