Best Italian Pasta Chips Baked Not Fried Recipes

CREAMY HOMEMADE BAKED CANNOLI

Steps:

• Place Ricotta cheese in cheese cloth or in a sieve over a bowl and refrigerate for 24 hours. It has to drain as long as possible to remove excess moisture.Remove from fridge and with a spatula over a clean bowl push the ricotta through the sieve (remove from cheesecloth and place in a sieve). This will make it nice and creamy, add sugar a little at a time and taste until desired sweetness (I used 1/2 cup of sugar you may want more or less). Fold in chocolate chips. Place filling in a pastry bag with a large tip and fill tarts, make sure to fill tarts just before serving. You could also fill tarts using a spoon. Top with powdered/icing sugar or extra chips if desired. Enjoy!
• In a medium bowl whisk together flour, sugar, cocoa and cinnamon, make a well in the middle and add butter (start with 1 tablespoon if too dry add the remaining tablespoon), egg and wine mixing with a fork. Bring it together to form a dough. Wrap in plastic and refrigerate for 20 minutes.Pre-heat oven to 350°, lightly grease and flour 15 cannoli tubes or even mini tarts. Or make your own tubes with rolled up pieces of foil.Roll dough out very thin** and cut with a round cookie cutter (medium size) to fill muffin tins, prick the bottom of the tarts with a fork a couple of times, then top each tart with a square of parchment paper and fill with dry beans. If using cannoli tubs, wrap the pastry so that it overlaps and seal by brushing with a little egg white (beat slightly).Bake for approximately 15 minutes or until pastry is golden. Let cool completely before coating or dipping with chocolate and nuts.
• Break chocolate into pieces and melt (either microwave or place chocolate in a small bowl and place over a small pot of boiling water make sure water does not touch bowl with chocolate).Let cool a little then coat each tart with chocolate. Set aside to harden.

ITALIAN PASTA CHIPS - BAKED NOT FRIED

Steps:

• Preheat Oven to 400*.
• Place oven rack in center of oven.
• Lightly spray cookie sheet with olive oil flavored cooking spray.
• Lay wonton skins on sheet in a single layer.
• Separate egg, saving the yolk for another recipe. Put egg white in a bowl and froth with a fork.
• Brush each wonton skin with egg white and sprinkle with oregano and 1 tablespoon cheese.
• Lightly spray wontons again with olive oil. Cut each in half diagonally with pizza cutter.
• Bake until edges are brown, about 6 to 7 minutes.
• Transfer to a rack to cool.
• Can be stored in an air tight container for a day or 2 at room temperature.