Crispy Ricotta-Stuffed Pasta Shells

Ingredients

• large pasta shells (boiled and strained dry; amount not stated)
• Parmesan cheese (amount not stated)
• parsley (finely chopped; amount not stated)
• sauce of choice (amount and type not specified)
• smooth ricotta (amount not stated)
• basil (handful, finely chopped, with parsley; amount not stated)
• parsley (handful, finely chopped, with basil; amount not stated)
• 1 egg
• salt (to taste)
• black pepper (to taste)
• 100 g plain flour
• 20 g cornstarch
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 180 ml cold sparkling water (cold)

Steps

1. 1

   Boil the large pasta shells, then strain them dry. The source gives no boiling time or water quantity.

2. 2

   Finely chop the basil and parsley for the filling, and finely chop the additional parsley listed for serving.

3. 3

   Combine the smooth ricotta with the handful of finely chopped basil and parsley, the egg, salt, and pepper to make the filling.

4. 4

   Stuff the dried pasta shells with the ricotta mixture. The source names stuffed shells but does not provide further assembly detail.

5. 5

   Whisk together the plain flour, cornstarch, baking soda, salt, paprika, and garlic powder in a bowl.

6. 6

   Pour in the cold sparkling water and mix to make the batter.

7. 7

   Coat the stuffed shells in the batter. The source does not specify a frying temperature, cooking time, or exact coating method.

8. 8

   Serve with Parmesan cheese, the finely chopped parsley, and sauce of choice.

Notes

The source does not specify ingredient amounts for the pasta shells, ricotta, herbs, Parmesan, sauce, or filling seasonings, nor does it state the frying method, temperature, or duration. Those details should not be inferred from the title or the fried hashtag.

Nutrition per serving

• pasta
• main
• fried
• crispy
• Italian
• vegetarian