Dauphiny Ravioli
This French variant of the famous Italian pockets of pastry follows the Cappelletti pattern, with any fresh goat cheese and Gruyère melted with butter and minced parsley and boiled in chicken broth.
Italian Fritters
¼ cup flour
2 tablespoons sugar
¼ pound fresh Ricotta
2 eggs, beaten
½ cup shredded Mozzarella
Rind of ½ lemon, grated
3 tablespoons brandy
Salt
Stir and mix well together in the order given and let stand 1 hour or more to thicken the batter so it will hold its shape while cooking.
Shape batter like walnuts and hold one at a time in the bowl of a long-handled spoon dipped for 10 seconds in boiling hot oil. Fritter the "walnuts" so, and serve at once with powdered sugar.
To make fascinating cheese croquettes, mix several contrasting cheeses in this batter.