Gli Strucchi

Similar to Gubana in the filling, are small "ravioli" fried pastries that were given once to peasants weddings instead of confetti.
Preparation: roll out the dough to a thin sheet, (for faster work, use the raviolatore), adagiatene raviolatore half on lightly floured, you have a little 'filling on each of the pans, wet all the edges with beaten egg white , because the dough adheres better, cover with the other half, press on all edges, cut with the cutter wheel along all edges. Fry in hot oil until golden brown strucchi by both sides. Remove them from the pan and place in a bowl and zuccherateli.