6 oz ricotta cheese
6 oz butter or margarine at room temperature
6 oz all-purpose flour
Stuffing:
3 tablespoons softened butter
1 finely chopped onion
12.5 oz mushrooms, finely chopped
Salt and pepper to taste
a few drops of hot pepper sauce
2 tablespoons all-purpose flour
1/4 cup heavy cream
6 oz ricotta cheese
6 oz butter or margarine at room temperature
6 oz all-purpose flour
Stuffing:
3 tablespoons softened butter
1 finely chopped onion
12.5 oz mushrooms, finely chopped
Salt and pepper to taste
a few drops of hot pepper sauce
2 tablespoons all-purpose flour
1/4 cup heavy cream
To make the dough, sift the ricotta cheese through a fine-mesh sieve and mix well with all the ingredients until a pliable dough forms
Refrigerate for 1/2 hour or more
For the stuffing, melt the butter, add the onion, and cook until lightly browned
Add the mushrooms and cook, stirring for 3 minutes
Add salt, pepper, and hot pepper sauce
Dust with flour
Add heavy cream and cook slowly until it thickens
Mold the dough very finely
Cut into squares
Place 1 tablespoon of stuffing on one side and fold to form triangles
Squeeze the edges with a fork and prick the pastry to allow steam to escape
Bake in a lightly greased baking dish at 350°F for 10-15 minutes.
