Sweet Carnival Cappelletti

To make the sweet Carnival cappelletti, first, place the ricotta in a sieve and let it drain for about an hour 1. Meanwhile, prepare the dough: place the flour in a mound on the work surface, then add the soft butter cut into cubes 2 and the sugar 3 in the center.

Also add the grated lemon zest 4, baking powder 5, and a pinch of salt 6.

Lastly, pour in the beaten eggs 7 and gradually incorporate them into the flour with a fork 8. Continue working with your hands to blend the ingredients well 9.

Once you've obtained a smooth and homogeneous dough ball, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes 10. Take the ricotta, which will have drained the excess liquid, and transfer it to a bowl, then add the sugar 11 and the grated orange zest 12.

Add the chocolate chips 13 and cinnamon 14 as well, then mix well to combine everything 15.

After the dough's resting time, roll it out on a lightly floured work surface to a thickness of about 1/16 inch 16. Trim the edges with a pastry cutter 17 and cut out squares of about 2 inches 18. The scraps can be reworked and rolled out again.

Place a teaspoon of filling in the center of each square 19. Fold the pasta square into a triangle to seal the filling inside 20, then bring the 2 corners of the base downwards 21 and pinch them together. If the dough is a bit dry, you can slightly moisten the edges with a little water to help it stick.

As you form the cappelletti, place them on a baking sheet lined with parchment paper 22. Once they are all ready, mix the egg yolk with the milk 23 and use the resulting mixture to brush the surface of the cappelletti 24.

Bake in a preheated static oven at 330°F for about 25 minutes, then take them out and let them cool 25 before dusting with powdered sugar 26. Your sweet Carnival cappelletti are ready to be enjoyed 27!