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Italian   -   Panzarotti   adapted from Mediterranean Cooking

  • 2 1/2 Cups All-Purpose Flour
  • 1/3 Cup Olive Oil
  • Salt
  • 1/2 Cup Swiss Chard Or Spinach -- cooked
  • 1 Tablespoon Butter
  • 1 Small Onion -- chopped
  • 1 Cup Ricotta Cheese
  • 2 Medium Egg Yolk
  • Black Pepper -- to taste
  • Nutmeg -- to taste
  • 1/2 Cup Parmesan Cheese -- grated
  • 1 Medium Egg -- beaten
  • 1 Cup Tomato Sauce
  • 3 Tablespoons Mozzarella Cheese -- diced
  • 1/2 Teaspoon Greek Oregano -- crumbled
  • Oil -- for deep frying
  • 1 Bowl Parmesan Cheese -- grated
Directions In a large bowl, add flour and press a large hollow into the center to from a well. Add olive oil, 2 teaspoons salt and enough water about 1/3 cup to make a firm dough. Knead. Cover dough and set aside while making filling. Finely chop swiss chard. Heat the butter in a saucepan and saute onion until light brown. Add chopped greens. Cook together about 2 minute over low heat. Turn off the heat, add ricotta, egg yolks, pepper, nutmeg, 2 teaspoons parmesan and a little salt. Combine thoroughly. Divide the dough into four parts. Roll one part into a sheet, 11x7 inches. Brush with beaten egg. Place half teaspoon full of stuffing on the dough in 3 evenly spaced rows about 2 inches apart each way. Roll out the second ball of dough about the same size. Brush with egg and place over the filling, egg side down. Lightly press around each mound with your fingers. Dip a 2 inch cookie cutter and cut out disks with mounds in center. Press down around the edges to secure. Line up on a floured cloth. Cove
r with another cloth and repeat with the other 2 balls of dough. Heat the tomato sauce, oregano, mozzarella cheese and 2 tablespoons of parmesan cheese and keep hot. Heat oil to 375 degrees. Slip in ravioli's a few at a time. Cook 5 minutes or until brown and puffy on both sides. Serve hot with prepared sauce. Sprinkle with cheese if desired.
Serves 6
Time to Make 0:00

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