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Pasta Shell Zeppoli

by Jon Camilleri Jon Camilleri

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Prep 10-15min
Cook 5-10min
A quicker, lighter, and crispier version of the famous St. Joseph’s Zeppoli. (makes 10-12 pieces)

This Recipe Contains

10-12pcs La Fabbrica Della Pasta La Gnocca Pasta Shells (found exclusively at Welbee's)
250g Ricotta
2tbsp Icing Sugar
1tbsp Chocolate Flakes or Chips
Toasted Crushed Almonds
Seed Oil Spray

Instructions

1

Prep the Pasta Shells

Boil the pasta shells 1 minute less than written on the packet. Do NOT salt the boiling water. Discard the water, place them into the air-fryer basket and lightly spray them with seed oil. Alternatively, you can do this step using an oven, or even deep-fried.

2

Air-Fry the Shells (or Bake/Deep-Fry the Shells)

Air-fry at 180°C for about 10 minutes or until they crisp up.

3

Cool the Shells

Let them cool off.

4

Prepare the Ricotta Filling

For the filling, simply mix the ricotta with the icing sugar and the chocolate flakes. You can add some candied peel if you like.

5

Pipe the Filling

Fill the shells with the filling using a piping bag.

6

Garnish and Serve

Drizzle them with the toasted almonds. You can also drizzle some honey and cinnamon too.

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