Torcinelli with Ricotta Filling

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and olive oil. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ricotta cheese, Parmesan cheese, parsley, nutmeg, salt, and pepper until well combined. Set aside.
3. 3.
   On a lightly floured surface, roll out the dough into a thin rectangle. Cut the dough into small squares, approximately 3 inches in size.
4. 4.
   Place a spoonful of the ricotta filling in the center of each square. Fold the dough over the filling to form a triangle, then twist the ends to create the torcinelli shape.
5. 5.
   In a deep pan, heat vegetable oil over medium heat. Fry the torcinelli in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. 6.
   Serve the torcinelli warm as a delightful appetizer or snack.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a high-quality ricotta cheese for a creamy and smooth filling.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor.
• Nutmeg — Use freshly grated nutmeg for a more pronounced and aromatic taste.

Tips & Tricks

• For a twist, add a small amount of cooked and crumbled Italian sausage to the filling for an extra burst of flavor.
• Serve the torcinelli with a side of marinara sauce for dipping.
• If you prefer a lighter version, you can bake the torcinelli instead of frying them. Brush them with egg wash and bake at 375°F (190°C) for about 20 minutes or until golden brown.

Serving advice

Serve the Torcinelli with Ricotta Filling as an appetizer or snack. They are best enjoyed warm, straight from the frying pan, when the filling is creamy and the pastry is crispy.

Presentation advice

Arrange the torcinelli on a platter, garnished with fresh parsley leaves. The twisted shape of the pastries adds an elegant touch to the presentation.