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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of oil to 370 degrees F on a candy thermometer. The oil should be about 3 inches deep and not come up more than halfway up the side of the pot. | 2. Roll out the dough to about 1/4-inch thick rectangle. Cut the rectangle into 16 equal portions. | 3. Mix together the ricotta, nutmeg, oregano, salt and pepper. Put about a tablespoon of the filling onto the dough, placing it so that you can easily close the dough around it. Brush the edge of the dough with water. | 4. Press the dough closed around the filling. Making sure that the dough is sealed well, so the filling won’t come out while it is frying. | 5. Place the doughnuts in the hot oil for about 2 minutes, or until they are golden brown. Put only a few doughnuts in the oil at a time, they should not be crowded or they will not fry evenly. | 6. Flip the doughnuts over and fry the second side for another 2 minutes. Make sure your oil is staying around 370°F. | 7. When the doughnuts are done frying, use a basket skimmer to remove them from the oil and place them on paper towels to drain the excess oil. | 8. Serve with the tomato sauce or pesto sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat sandwich bread	1	lb		403.4676	0.0	89.7602	2.2667
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt pepper				403.4676	0.0	89.7602	2.2667
oil				-	-	-	-
pesto sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.