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Deep Fried Tortelli Filled with Ricotta and Figs

Deep Fried Tortelli Filled with Ricotta and Figs

Deep Fried Tortelli Filled with Ricotta and Figs
Recipe: Chef Silvana Marzatico

Serves: 3
Preparation: 15 minutes
Cooking: 5 minutes
 
Ingredients
100 g ricotta
1 egg yolk
150 g icing sugar
3—4 figs, cut in small pieces
2 sheets fresh pasta dough
Oil for deep frying
Clover Classic Custard for serving
 
Method
Mix the ricotta, egg yolk and icing sugar together. Add the figs and mix very lightly. Keep aside.
Cut the pasta sheets into 7,5 to 8 cm rounds with a round cookie cutter. Place ½ spoon of filling into the centre of each round. Brush egg wash or water on the edge of one half of the round. Then fold over to make half a circle and seal the edges. Fold the angles around your finger and press together, creating the typical shape of tortelli.

Heat enough oil for deep frying over medium heat. Add the tortelli in batches to the warm oil and fry until brown and they float to the surface. Scoop with a slotted spoon.

Serve immediately with Clover Classic Custard.

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