Pasta Shell Zeppoli
A quicker, lighter, and crispier version of the famous St. Joseph’s Zeppoli.
Ingredients (makes 10-12 pieces)
La Gnocca Pasta Shells (or normal pasta shells)
250g Ricotta
2tbsp Icing Sugar
1tbsp Chocolate Flakes or Chips
Toasted Crushed Almonds
Seed Oil Spray
Directions:
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.
Air-fry at 180°C for about 10 minutes or until they crisp up.
Let them cool off.
For the filling, simply mix the ricotta with the icing sugar and the chocolate flakes.
You can add some candied peel if you like.
Fill the shells with the filling using a piping bag.
Drizzle them with the toasted almonds.
You can also drizzle some honey and cinnamon too.
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