In a large mixing bowl combine the tuna, celery leaves, onion, ricotta, one egg and the “magic herbs” then mix well.
Using a round pastry cutter cut out circular pasta (I used a 7cm one).
Place 1/2 a tsp of filling into the centre of pasta round, brush around the edges with egg wash. Place another sheet of pasta on top and press around the edges to seal then crimp with a fork.
Deep fry in canola oil at 180C until golden brown.
Finely slice half the cucumber and chop into small cubes the other half, chop tomatoes in half then toss in a bowl with the oil, vinegar and magic herbs.
Magic herbs :
Vitamise all herbs to a smooth paste then add olive oil and store in a jar or lock and lock container.
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