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.