Deep fried ravioli with a mildly sweet ricotta filling.
In a large bowl stir together 2 cups of the flour sugar and salt.
Cut in the shortening until the mixture resembles coarse meal.
Make a well in the center and pour the eggs and white wine into it.
Stir with a fork gradually bringing the dry mixture into the center until a dough forms.
Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth.
Cover and let rest for 5 minutes.