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Tortelli, Shavout (D, TNT)
Source: "Classic Cuisine of the Italian Jews," by Edda Servi Machlin
Yield: 3 dozen

1 cup Ricotta cheese, drained for several hours or overnight
2 egg yolks
3 tbsp. sugar
1/4 cup sugar
2 tbsp. candied citron peel, minced
2 tbsp. pine nuts
1/2 tsp. vanilla extract
2 cups unbleached flour
1/2 tsp. salt
2 eggs
3 tbsp. vegetable oil
2 tbsp. rum or brandy
1/2 tsp. lemon extract

Combine the ricotta with 1 egg yolk, 3 tbsp. sugar, citron peel, pine nuts and vanilla extract; mix well and set aside in refrigerator.

Make a soft dough with the flour, salt, eggs, the remaining egg yolk, 1/4 cup sugar, vegetable oil, rum and lemon extract. Knead for 3 minutes, then cover with a clean towel and let rest for five minutes. With a rolling pin, roll very thin.

With a cookie cutter or with a glass, cut into disks, about 3" in diameter.

Place 1 tbsp. of the ricotta mixture over each disk. Fold each disk in half and press the round edge with a fork to seal.

Place on an ungreased baking sheet and bake in preheated oven 400°F oven for 15 minutes.

Serve before the filling make the pastry become soggy.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A