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    Lemon Pasta Envelopes w/Cream Cheese Filling

    Source of Recipe


    List of Ingredients


    2 2/3 cups all-purpose Flour
    1 tablespoon superfine Sugar
    Grated Zest of 2 Lemons
    Juice of 1 large lemon
    1 egg, beaten

    2/3 cup ricotta cheese
    6 1/2 oz 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

    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 a little more lemon juice, if necessary. Cover and let the pasta dough rest for 15 minutes.


    Beat the ricotta and Cream cheese 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 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 sufficient 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' (icing) sugar.

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





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