Ingredients
For dough
1 3/4 cups flour
1 3/4 tablespoons butter
1 1/2 tablespoon shortening
about 1 tablespoon water
For filling
1 1/2 cups ricotta cheese
1 egg white
2 egg yolks
3 tablespoons sugar
3/4 teaspoon vanilla
Oil for deep frying
For dusting
powdered sugar
Directions
Mix flour, butter, shortening and mix; add a touch of if the dough is too stiff.
Make the cheese filling. Place aside.
Cut the rolled out dough into 2 1/2-inch squares; place about teaspoonful and half of filling in the center of each square, cover with another square of dough, seal edges with a fork. Fry a few at a time in hot oil till a golden brown, remove with a slotted spoon and place on kitchen paper towels.
Cool.
Before serving sprinkle with with powdered sugar.
Notes
This recipe was adapted from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
