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This recipe came out of Saveur magazine. It looks really good, so I'm posting it before I lose the magazine :-) They recommend using goats milk ricotta, and sweet marsala wine instead of water. As I don't have a pasta machine, I'll probably use round egg roll wrappers instead of making the dough, and sprinkle them with sugar right after they come out of the oil.
Units: US | Metric
Serving Size: 1 (1371 g)
Servings Per Recipe: 1
The following items or measurements are not included:
candied citron peel