Lemon Pasta Envelopes with Cream Cheese Filling
- 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 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
- *Wonton or eggroll wrappers may be substituted for pasta pockets.
Preparation time 40mins
Cooking time 41mins
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 a little more lemon juice, if necessary. Cover and let the pasta dough rest for 15 minutes
FOR FILLING: 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' sugar.
Serve warm or at room temperature, with fresh berries of your choice.