Piconi with pecorino
Typical sweet ravioli of the Marches filled with pecorino.
Ingredients
- 600 g of flour 00
- 400 g of pecorino
- 300 g of butter
- 240 g of sugar
- 4 eggs
- 4 yolks
- Grated lemon peel
Directions
On a pastry board, make a well in 600 g of flour.
Add 300 g of butter, 240 g of sugar, half of the lemon zest and 6 egg yolks.
Knead the dough and place in the fridge for 30 minutes.
Meanwhile, prepare the filling by mixing 2 egg whites, 1 egg and the other half of the lemon zest.
Gradually add 400 g of grated pecorino cheese.
Roll out the shortcrust pastry and cut out circles to fill with the mixture.
Close by brushing the edge with egg white and cut into ravioli.
Brush the surface with beaten egg yolk and bake at 180 °C for 15 minutes.
