Fried Cheese-Stuffed Ravioli (Apulia)

Pasta

Ingredients

Dough: 

All purpose flour - 2 1/2 cups

Olive oil - 1/2 cup

Egg yolks - 2

Salt

Stuffing:

Diced fresh mozzarella cheese - 1 cup

Eggs - 2

Grated parmesan cheese - 5 tbsps

Salt

Salami or parma ham, diced (optional) - 1/4 pound

Oil for frying

Dough: Sift the flour into a mound on a pastry board or into a bowl. Make a well in the center. Add the oil, a pinch of salt, the egg yolks and about 1 tbsp lukewarm water. Work the flour into the liquid and knead to a firm dough. If it seems too thick, add a little more water, if too thin, more flour. Knead the dough until smooth and elastic, gather it into a ball, put into a lightly floured bowl, cover and leave for about 30 minutes to rest. Roll out into thin sheet and cut into circles about 2 1/2 inches in diameter.

Stuffing: Put the mozzarella cheese into a bowl with the eggs, parmesan cheese, salt to taste, and salami or ham, if used. Mix thoroughly and put a tsp of the mixture on each circle of dough. Fold the dough over to cover the filling and seal tightly with a fork.

Deep-fry the panzarotti a few at a time until crisp and golden brown. Drain on absorbant paper and serve very hot.

Serves 6