Calcioni Of Ascoli

Preparation:

Preparation: Make a well of the flour on the pastry board and, in the centre, pour the crumbled yeast diluted with a little water. Add the softened butter and start working, making a compact dough like that of bread; only if necessary, add a little water. Let rise, in the heat, for about 10 minutes, then roll out a thin sheet. Chop the chosen cheese and mix it, in a bowl, with the chopped parsley (a clove of garlic is optional). Also add the raisins, previously soaked and dried, and the pine nuts. Distribute the mixture on half of the pastry, forming small piles at regular intervals. Now fold the sheet in half and, with the ravioli washer, cut large rhombuses or squares of at least five centimeters on each side. Brown the calcioni, three at a time, in the frying pan with plenty of steaming oil, turning them with the spatula when they are well browned on one side; as they are ready, pick them up with a spatula and put them in the warm oven to dry them well. Serve them very hot, on the serving plate. You can also enrich the filling with sautéed mushrooms or chicken giblets.