| How To Cook: |
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1. Beat the eggs and mix with the ricotta. Add salt, pepper and milk (optional).
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2. If mixture is considered thin do not add any milk; 1 tablespoon corn flour would help to thicken it.
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3. Roll the pastry into a rather wide strip and place the mixture, 1 tablespoon at a time, at intervals along it.
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4. Using a knife or pastry cutter (with a plain edge) cut into required sizes, being careful that each portion contains the necessary filling.
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5. Turn the sides of the pastry strip on to the filling, but do not cover the center part; roll both ends into a taper by twisting the pastry at each end.
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6. Put in a greased and floured shallow tin, allowing a space between them, and bake in a moderately hot oven (400°F).
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