Panzarotti

Method

Make a well with the flour and salt on a work surface, then crack in the eggs and gradually incorporate the flour whilst adding water to form a soft, elastic dough. Knead for 10 minutes until smooth, then rest covered for 30 minutes. Mix the ricotta, chopped herbs, Parmesan and black pepper in a bowl to make the filling. Roll the dough thinly between sheets of greaseproof paper and cut into 8-10 centimetre squares. Place a spoonful of filling in the centre of each square, fold into a triangle and seal the edges firmly by pressing with your fingers. Heat the olive oil to 170 degrees Celsius in a deep heavy-bottomed pan and carefully deep-fry the panzarotti in batches for 2-3 minutes per side until golden and crisp. Drain on kitchen paper and serve warm.