We are you doing special things at Christmas that is not normally a year! Here is a cake of the holiday season or for special occasions. These dumplings crispy tender heart and sweet ricotta flavored soft are orange and lemon. They are then sprinkled with icing sugar. If you love chocolate you can fit a tasty alternative with these sweet ravioli filled with Nutella. Warning! difficult to eat just one.
I've also redone my super beautiful cookies Cucidati (Sicilian fig cookies). Go see them they are too beautiful.
Ingredients (makes about 3 1 / 2 dozen)
Sweet pastry: 300g flour
60 g sugar
1 pinch salt 50 g butter
diced
100 ml milk 1 egg ½ c.
Tea vanilla Topping
:
300 g fresh ricotta
50 g sugar 2 tablespoons
tablespoons flour 1 egg
Zest of ½ lemon Zest of ½ orange
You can prepare in advance and stored in the freezer. Just before serving, preheat oven to 300 ° F and reheat the fried ravioli few minutes on a baking sheet lined with parchment paper until they are warm and crisp. Sprinkle with icing sugar and serve. Or just thaw and serve cold.
Bon appetite! Ginette ☼
Sweet pastry: 300g flour
60 g sugar
1 pinch salt 50 g butter
diced
100 ml milk 1 egg ½ c.
Tea vanilla Topping
:
300 g fresh ricotta
50 g sugar 2 tablespoons
tablespoons flour 1 egg
Zest of ½ lemon Zest of ½ orange
Preparation
Prepare the filling: In a bowl, combine the ricotta and other ingredients. Mix well until blended. Refrigerate.
To prepare the dough using a food processor : The dough is prepared in an instant the robot processor. Put the knife blade in food processor container processor. Combine flour, sugar and salt. Choose the command pulse and weigh 3-4 times to mix. Add the butter pieces and weighed repeatedly until the dough is crumbly. Add all the milk, egg and vanilla and continue the command pulse to mix the dough. When the ingredients are thoroughly amalgamated, begin kneading with the palms of hands until the dough is smooth for a ball.
To make the dough by hand : In a bowl combine flour, sugar and salt. Stir in butter with a pastry cutter until the dough is crumbly. Add milk. the egg and vanilla and knead until dough is smooth to get a ball of dough.
Install :
Place dough ball on a plate, cover with plastic wrap and let rest 30 minutes in the refrigerator. Flatten
:
Divide dough into 3 pieces and work with one piece at a time.
Flatten dough with hands.
Place the pasta machine at hole # 6 (largest) to work the dough. Skip
the dough between the rollers.
Fold the dough, dusting with flour periodically between each step and go again. Repeat this step 5-7 times until the dough is smooth.
The goal is to get our dough to reach the same width as machine
should spend the dough # 6 of the machine until it reaches the full width of the machine. The output of the machine and fold in half the board into the machine until it gets the width of the machine.
Place the pasta machine at hole # 5 repeat the previous step 1 times
Place the pulp machine at hole # 4 repeat the previous step 1 times.
Place the pasta machine at hole # 3 and # 2 and then repeat the previous step 1 times (# 3 and # 2 greatly flatten dough sheet).
The sheet dough should not be dry, so prepare a single sheet of dough at a time.
Spread dough on pan ravioli.
Moisten the edges with a little egg yolk. Fill each pocket with
about 3 / 4 c. tea packing.
Spread another sheet of dough on top.
Roll with a rolling pin to the edges of each ravioli are well soldered and sealed.
Cover a baking sheet with a clean dish towel or parchment paper.
Turn the mold upside to ravioli ravioli to release the mold.
Cooking:
In a fryer or a deep heavy bottomed saucepan, fry the ravioli deep-fried.
Fry about 12 ravioli at a time until golden brown. Do not withdraw too quickly or they will not crisp. Drain on paper towels.
Cool, sprinkle with icing sugar and serve warm or cold in a serving dish. Makes 3 ½ dozen
. Store in a cool place.
Prepare the filling: In a bowl, combine the ricotta and other ingredients. Mix well until blended. Refrigerate.
To prepare the dough using a food processor : The dough is prepared in an instant the robot processor. Put the knife blade in food processor container processor. Combine flour, sugar and salt. Choose the command pulse and weigh 3-4 times to mix. Add the butter pieces and weighed repeatedly until the dough is crumbly. Add all the milk, egg and vanilla and continue the command pulse to mix the dough. When the ingredients are thoroughly amalgamated, begin kneading with the palms of hands until the dough is smooth for a ball.
To make the dough by hand : In a bowl combine flour, sugar and salt. Stir in butter with a pastry cutter until the dough is crumbly. Add milk. the egg and vanilla and knead until dough is smooth to get a ball of dough.
Install :
Place dough ball on a plate, cover with plastic wrap and let rest 30 minutes in the refrigerator. Flatten
:
Divide dough into 3 pieces and work with one piece at a time.
Flatten dough with hands.
Place the pasta machine at hole # 6 (largest) to work the dough. Skip
the dough between the rollers.
Fold the dough, dusting with flour periodically between each step and go again. Repeat this step 5-7 times until the dough is smooth.
The goal is to get our dough to reach the same width as machine
should spend the dough # 6 of the machine until it reaches the full width of the machine. The output of the machine and fold in half the board into the machine until it gets the width of the machine.
Place the pasta machine at hole # 5 repeat the previous step 1 times
Place the pulp machine at hole # 4 repeat the previous step 1 times.
Place the pasta machine at hole # 3 and # 2 and then repeat the previous step 1 times (# 3 and # 2 greatly flatten dough sheet).
The sheet dough should not be dry, so prepare a single sheet of dough at a time.
Spread dough on pan ravioli.
Moisten the edges with a little egg yolk. Fill each pocket with
about 3 / 4 c. tea packing.
Spread another sheet of dough on top.
Roll with a rolling pin to the edges of each ravioli are well soldered and sealed.
Cover a baking sheet with a clean dish towel or parchment paper.
Turn the mold upside to ravioli ravioli to release the mold.
Cooking:
In a fryer or a deep heavy bottomed saucepan, fry the ravioli deep-fried.
Fry about 12 ravioli at a time until golden brown. Do not withdraw too quickly or they will not crisp. Drain on paper towels.
Cool, sprinkle with icing sugar and serve warm or cold in a serving dish. Makes 3 ½ dozen
. Store in a cool place.
You can prepare in advance and stored in the freezer. Just before serving, preheat oven to 300 ° F and reheat the fried ravioli few minutes on a baking sheet lined with parchment paper until they are warm and crisp. Sprinkle with icing sugar and serve. Or just thaw and serve cold.
Bon appetite! Ginette ☼
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