Panzerotti di Ricotta are sweet Calabrian ravioli stuffed with a ricotta mixture and fried. Who could ask for more?
Prep Time: 45 minutes
Cook Time: 10 minutes
Ingredients:
- For the dough
- 4 1/5 cups (500 g) flour
- 1/4 cup + 1 tablespoon (60 g) sugar
- 4 eggs
- Olive oil
- For the filling
- 12 ounces (300 g) fresh ricotta, put through a strainer
- 1 1/2 cups (150 g) powdered sugar
- Powdered cinnamon
- For cooking
- An egg
- A little milk
- Fat for frying
- Powdered sugar
Preparation:
Begin by combining the ricotta and powdered sugar, and flavoring the mixture to taste with cinnamon (a teaspoon should be fine).
On your work surface, make a mound of the flour, then add the other ingredients and work the dough, adding a few drops of oil at a time, until you obtain a smooth soft dough. Roll it out into a thin sheet and use a doughnut cutter to cut out 2 1/2-inch diameter disks. Put a little filling in the middle of each, fold them over, using a little egg and milk to help them seal if need be, and fry them in abundant hot oil. As soon as they're golden drain them over absorbent paper, dust them with powdered sugar, and serve them.
On your work surface, make a mound of the flour, then add the other ingredients and work the dough, adding a few drops of oil at a time, until you obtain a smooth soft dough. Roll it out into a thin sheet and use a doughnut cutter to cut out 2 1/2-inch diameter disks. Put a little filling in the middle of each, fold them over, using a little egg and milk to help them seal if need be, and fry them in abundant hot oil. As soon as they're golden drain them over absorbent paper, dust them with powdered sugar, and serve them.
