Tortelli, a type of stuffed pasta, come in many stripes: Though most are savory some are sweet. According to La Cucina Italiana, this particular variety is a direct descendent of the tortelli the Ancient Romans would buy from street vendors during the Baccanalia.
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 cup (125 ml) water
- 1/2 (125 ml) cup milk
- A pinch of salt
- 1/3 cup (75 g) unsalted butter
- 1 cup and 1 teaspoon (125 g) flour
- 3 eggs
- 1/2 cup raisins, plumped in hot water (or rum, if you like it)
- 1 teaspoon vanilla extract
- Oil for frying
Preparation:
Combine the water and milk and bring them to a boil with the butter and a pinch of salt. Add the flour in one fell swoop, and cook, stirring, until the mixture begins to pull away from the sides of the pan with a faint ripping sound. Transfer it to a bowl and let it cool, then work in the eggs, one at a time, the raisins, ad the vanilla extract. The batter will be quite sticky; scoop it out of the bowl a spoonful at a time, using a second spoon to scrape the batter off the first and into hot oil. Fry to a golden brown, drain, and dust with granulated sugar before serving.
