Blend all the ingredients together until they form a compact dough. Sieve the ricotta, add the raw egg and sugar and amalgamate. Cut the dough into rounds about 8 cm (3 inches) in diameter and place a bit of filling in each center. Fold over and close, sealing the edges with the dough wheel. Fry in boiling oil, dry on paper towels and dust with sugar and cinnamon.
A sin of gluttony, definitely enhance with a sweet wine. Kabir and Ben Ryé, the Moscato and the Passito di Pantelleria, are the perfect pairings for this dish.