Wednesday, 14 August 2013

Cassata Ravioli Cookies

Cassata Ravioli Cookies

This is a delicate cookie rich in flavours and they have a delicate crunch.
Served warm they ooze a creamy filling with the same ingredients of an old classic Italian dessert.
is a filling from Southern Italy
used between delicate sponge cake layers to
form a wonderful dessert.
I used the filling ingredients and used
Yes pasta,
fried in a ravioli shape
These are perfect for any special occasion or Holiday
1 cup  ricotta
2 tbsp sugar
1 tsp  orange zest
2 tbsp toffee bits
3 tbsp toasted , chopped almonds or hazelnuts (opt)
4 oz dark chocolate, chopped into large chunks
10 sheets, fresh lasagna
1pkg fresh raspberries, washed drained
1 egg for egg wash, beaten lightly
oil for frying
1/4 cup icing sugar for dusting
Mix first 3 ingredients together. Gently stir in chocolate, nuts and toffee bits. Set aside.

On a flat surface (see picture) place 3 large dollops of cheese mixture near the bottom edge of pasta, place raspberry on top, leave 1/2"-1" rim around all sides.  Brush pasta with egg wash around all edges and in between dollops.  fold pasta over and using the sides of your hand press down to seal all edges.  Cut using pizza wheel or decorative wheel Continue until all sheets and filling are finished.
Fry for 5 sec on each side until lightly golden (no longer or it may burn ) and drain on paper towels.  Dust with icing sugar
Enjoy with Love!

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