Fried ricotta pasta with Indira's red bell pepper chutney

My husband told me his mother, an Italian American, used to fried some dough as snack, like this fried ricotta pasta. It reminds me pretty much of Indian puri (puffed flat bread), with the same crispy skin outside and tender chewy crumb inside. And today I also wanted something a bit spicy and tangy; I went trying Indira's red bell pepper chutney, which I found made a great dip for this fried pasta. I'd recommend you going to Indira's blog to look at her original chutney, the color and texture are excellent!

Recipe for fried ricotta pasta

Ingredients (yield 6 - 8 bread)

• 1-2/3 cups all-purpose (plain) flour
• 5 Tablespoons whole-milk ricotta
• 1 egg yolk
• some whole milk
• a dash of salt and pepper

Steps

1. In a bowl, mix ricotta, yolk, salt and pepper. Add a bit of milk to thin it out.
2. Combine the flour with the ricotta mixture, add more milk (little by little) if necessary until a dough is formed.
3. Rest the dough for half an hour
4. Divide the dough to small balls (6 to 8 pieces), flour the work table, and roll the ball to a 2mm-thick flat dough. If the dough resists to spread, rest it for 5 minutes (covered) then continue rolling.
5. Pre-heat some oil (about 5 - 6 cm deep), fried the dough over medium/medium-high heat until it turns golden brown.

If you like to make this fried ricotta salad "bowl", roll the dough as thin (but manageable) as possible. Cut out a small piece of dough and drap it into a mini sieve (the one with a long handle), place another sieve on top of the dough, then go deep-frying. After the "bowl" is fried and cooled, fill it with salad and chutney.