Start by putting the wheat flour in a bowl and add the lard and a pinch of salt. Knead and gradually add warm water. When the dough is ready start kneading it on a working board and then cover it with a towl or clean wrap. Let rest in the fridge for about 30 minutes. For the filling: take a bowl and sift the ricotta cheese. Pour some warm water into another bowl and then add the raisins. Add sugar into the sifted ricotta. After that add the soaked raisins and then wheat flour to give consistency. Finally add some grated lemon peel to the filling. Take one egg and beat it lightly in a separate bowl. Take only half of the egg and add it to the filling. Take the dough that has rested and roll it out as thin as possible. Now get the pasta. Make circles of 10 cm and make the containers of the stuffing by pinching the sides with your hands. Then place them on a baking tray with baking paper. Finally, fill the empty casadinas with ricotta filling, using a sac a poche. Brush the casadinas with egg. Now bake for 20 minutes at 160 degrees. Once the cooking period is over, let the casadinas rest for 20 minutes in the off oven.