200 g ricotta (7oz)
200 g butter (7oz)
250 g flour (8,7oz)
+ strawberry jam (or any other jam that you like)
Mix ricotta with butter and flour to get a soft dough. Leave it in the fridge for at least 1 hour.
Preheat the oven to 180°C. (350F)
Roll out the dough to about 1/4 cm thick and cut into squares (8x8 cm). Put some jam on each square and close them diagonally to form triangles. Press the edges with a fork to prevent the jam leaking out during baking.
Bake for about 15 minutes, sprinkle with powdered sugar.