Lemon Pasta Envelopes with Cream Cheese Filling

  • Active Time 25m
  • Total Time 40m

Serves 4

ingredients

  • For Pasta:
  • 2 2/3 cups all-purpose flour
  • 1 tablespoon superfine sugar
  • Grated zest of 2 lemons
  • Juice of 1 large lemon
  • 1 egg, beaten
  • For Filling:
  • 2/3 cup ricotta cheese
  • 6 1/2 ounces cream cheese
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup superfine sugar
  • 2 eggs, separated
  • 1/3 cup golden raisins

  • 1 beaten egg, for sealing
  • Vegetable oil, for deep-frying
  • Confectioners' sugar
  • Fresh berries of your choice

directions

FOR PASTA: Place the dry pasta ingredients and lemon zest in a food processor. Process briefly. Add the lemon juice and egg and process until the mixture forms a ball. Add more lemon juice, if necessary. Cover and let the pasta dough rest for 15 minutes.

FOR FILLING: Beat the ricotta and cream cheese together with an electric mixer or food processor, until smooth. Beat in the lemon zest, lemon juice and superfine sugar. Beat in the egg yolks, one at a time. Fold in the raisins. Beat the egg whites in a bowl until soft peaks form. Fold into the cheese mixture.

Divide the pasta into four parts. Roll out each piece into a very thin sheet. Using a pasta cutter, cut the pasta into 4-inch squares. Working with a few at a time, paint around the edges of each square with a little beaten egg. Place a tablespoon of the filling in the center of each square, then fold it like an envelope to completely enclose the filling. (The envelopes can be sealed with a pasta shape of your choice, e.g. heart, if desired. Brush the back of the shape with beaten egg before applying.)

Heat enough oil in a saucepan to deep-fry the envelopes. Deep-fry them, one at a time, for about 30 seconds, until golden. Drain on paper towels. When the envelopes are sufficiently cool, dust with confectioners' sugar.

Serve warm or at room temperature, with fresh berries of your choice.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2785

nutrition information per serving

767 calories; 29g total fat; 274mg cholesterol; 251mg sodium; 109g carbohydrates; 9g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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