Ingredients
Pasta ;
10oz / 250g plain (cream) flour
1 tbsp. Caster (superfine) sugar
grated zest of 2 lemons
Juice of 1 large lemon
1 egg, beaten
Filling ;
5 oz / 125g ricotta cheese
6½oz / 162g cream cheese
2 tsp. grated lemon zest
1 tbsp. lemon juice
3½ oz / 80g caster (superfine) sugar
2 eggs, separated
1¾oz / 50g raisins (or sultana's, according to taste)
1 beaten egg for sealing
Icing (confectioners) sugar
Fresh berries of your choice
Method
Place the dry pasta ingredients together, including the lemon zest in a food processor, and process briefly. Add the lemon juice and egg and process until the mixture forms a ball. Add a little more lemon juice , if necessary. Cover and let the pasta dough rest for around fifteen minutes. Beat the ricotta and cream cheese with an electric mixer (or food processor) until smooth. Beat in the lemon zest, lemon juice and sugar. Now beat in the egg yolks, one at a time making sure the mixture is well mixed. Fold in the raisins (or sultana's). Beat the egg whites in a bowl until soft peaks form. Fold this into the cheese mixture. Divide the pasta dough into four parts, rolling each part out into a very thin sheet. Cut sheets into 4 inch (10cm) squares. Doing only a few at a time...brush the edges of the squares with a little beaten egg. Place a tablespoonful of the cheese filling in the centre of each square, and then fold it like an envelope to completely enclose the filling. Deep fry the envelopes, one at a time for about 30 seconds, or until golden. Drain on paper towels. When they have cooled, dust with icing sugar. Serve warm , or at room temperature with fresh berries of your choice.
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