Ricotta-filled “Culigionis”

Prepare a mixture whit the fresh ricotta, the two eggs, the sugar, finely chopped parsley, grated peel of one orange.
Prepare separately a dough of wheat flour, semolina, three eggs, sugar, a pinch of salt and lard; when it is all well kneaded roll out the pastry. Put spoonfuls of the ricotta mixture on it. Separate one from the other as with the ravioli; turn over the pastry; cover the ricotta and divide the “culigionis” one by one with a pastry wheel.
Put a frying pan with plenty of oil on the heat and fry the culigionis, being careful to turn them over during the frying.
Place on a serving tray and sprinkle with icing sugar.

Ingredients (4 portions):

For the dough:
g 500 Wheat flour
g 500 Semolina
g 100 Sugar
g 100 Lard
3 Eggs

For the filling:
g 500 Fresh ricotta
g 150 Sugar
2 Eggs
1 Bunch of parsley
Grated peel of one orange
Olive oil
Icing sugar