Ingredients
Shells:
1/2 Kg flour
50 grams sugar
50- 70 grams lard
red wine, or Marsala
red wine vinegar
Crisco for frying
Filling:
2 lb. ricotta
600 grams sugar
1-2 tsp. vanilla
mini chocolate chips
maraschino cherries
powder sugar for sprinkling on top
Preparation
Mix flour and sugar together. Cut the lard in as you would pie crust. Make a hole in the flour, and add 1/2 glass of wine, and 1/2 glass vinegar a little at a time, working into dough. Work the dough, it should get hard. (refrigerate to let rest)
Pass through the pasta machine until #6. Cut out using forms. Seal around tubes using eggwhite. Fry at 350 degrees till done.
Allow shells to cool, then stuff with the filling, add the cherries to the ends, and sprinkle with powdered sugar.
