Ricotta casadetti with red wine-baked peaches recipe | Gourmet Traveller

Ingredients

• 200 gm (1 1/3 cups) plain flour
• 1 egg
• 15 gm softened butter
• 60 ml Marsala
• 2½ tbsp caster sugar
• 370 gm ricotta
• 1 lemon, finely grated rind only
• For deep-frying: vegetable oil
• For dusting: pure icing sugar, sieved
• Red wine-baked peaches
• 8 ripe yellow peaches
• 125 ml red wine
• 110 gm (½ cup) caster sugar
• 3 fresh bay leaves
• Rind of 1 lemon, removed with a peeler