Sweet cheese ravioli with honey

It's hard to find someone who doesn't like pasta, right?. I'd say it's almost impossible, since there are countless varieties and it would be very unlikely not to find one that suits your tastes. The same goes for ravioli, this pasta can be filled with anything you can imagine — there is even a sweet ravioli version.

Sweet ravioli are a typical Italian treat, popular during Carnival and Easter. The name can vary by region but, in general, throughout Sicily this sweet variety is known as "Cassatelle". The typically traditional ones contain a filling of ricotta cheese, sugar, cinnamon and chocolate chips. My version is quite different from those; I simply wanted to make my own take on sweet ravioli and I chose a simple filling of Parmesan cheese and honey.

These sweet cheese-and-honey ravioli sprinkled with cinnamon are a bite you can't miss. Crispy and sweet, they're fantastic as a snack. Also, they're not complicated at all — they're incredibly easy to make and ideal for involving the little ones at home. There's nothing more entertaining than spending an afternoon with your hands in the dough and, most fun of all, learning to use the pasta machine.

Imperia SP150 pasta machine, Pallarès carbon steel knives, T&G acacia wooden paddle and Skeppshult cast iron skillet

Ingredients (for 2 people)

• 100 g wheat flour 10% protein
• 35 g powdered sugar
• 1 L egg at room temperature
• 45 g grated Parmesan
• 2 tablespoons extra virgin olive oil (AOVE)
• 3 heaping tablespoons of honey
• Cinnamon for sprinkling and/or powdered sugar

Preparation

1. Sift the flour and sugar into a bowl. Mix and make a well in the center. Add an egg and stir until a dough forms.
2. Place the dough on a floured surface and knead with your hands until you obtain a smooth, elastic dough. Let rest, covered, for 5 minutes.
3. With the help of the Imperia pasta machine begin to roll the dough until you reach a thickness of 1 or 2 millimeters. With a pasta cutter, cut about 16 circles about 7 centimeters in diameter.
4. Grate the cheese with the help of a grater and distribute small mounds on half of the pasta circles. Brush the edges with a little water and cover with the empty circles, pressing the edges lightly to seal them.
5. In a pan, heat oil and fry the ravioli about 2 minutes per side or until they are nicely golden.
6. Finally, gently warm the honey in a saucepan so it becomes well loosened and drizzle over the ravioli. Sprinkle with cinnamon and serve immediately.

Imperia SP150 pasta machine, Pallarès carbon steel knives, T&G acacia wooden paddle and Microplane Master grater