CANNOLI
1 recipe cinnamon egg pasta (see below)
*** do not cut or cook ***
1/2 lb. ricotta cheese
1/2 c. powdered sugar
1 T. chocolate chips (chopped)
1 t. citron
3 cherries (chopped)
DASH cinnamon
pistachio nuts (chopped)
egg yolk
oil
Beat cheese and powdered sugar together with an electric mixer.
Mix in chocolate chips, citron, cherries, and cinnamon.
Refrigerate, covered, for 2 hours. Roll dough & cut into 5"
circles. Wrap around a form (foil is good--make sure it is a
little thinner than a toilet paper roll); seal with egg yolk and
deep-fry 1 minute. Drain on a paper towel. Carefully remove forms
while warm. Fill with cheese filling.
Cinnamon Egg Pasta:
2 cups Semolina flour
2 SMALL eggs (lightly beaten)
1/2 Tbsp olive oil
1 Tbsp warm water
1/4 tsp cinnamon
1 Tsp sugar
Put flour onto a board. Make a center well, add olive oil and
eggs. Mix, bringing flour from around the edges, kneading until
dough will form a smooth ball (add water if needed) for 5-10
minutes. Cover dough with a bowl and let it rest for 30 minutes.
Knead in cinnamon and sugar.