Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Name This Dish: Ricotta Be Kidding Me
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- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 141
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 132 mg
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 141
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 15 mg
- Sodium
- 132 mg
Ingredients
Directions
- Heat 1 inch of vegetable oil in a medium saucepan until a deep-fry thermometer registers 350 degrees F. Tear off four 24-inch-long sheets of foil; tightly roll each up from a short end to make 4 tubes, about 1/2- inch in diameter. Cut each tube in half with scissors. Loosely wrap a gyoza wrapper around each tube; dab with water to seal the overlapping edge.
- Working in two batches, fry the wrappers (on the foil tubes), turning once with tongs, until golden brown, about 1 minute. Transfer to a paper towel-lined plate to drain. Remove the foil tubes from the shells using tongs (the foil will be very hot). Let the shells cool completely.
- Mix the goat cheese and ricotta in a small bowl until smooth. Add the olives, fennel seeds, cayenne and a pinch of salt; mix to combine. Transfer the cheese mixture to a resealable plastic bag and snip off a corner. Pipe into the shells from both ends to fill completely. Sprinkle the exposed filling with more chopped olives and pistachios.
