For 6 servings:

• 2 cups sheep's milk ricotta
• Zest of 2 lemons
• 1 egg
• 1 cup yogurt (Coach Farm preferred)
• 1/4 cup sugar
• 1 cup all-purpose flour
• 1/2 cup bench flour
• 1 cup super fine semolina
• 4 ounces softened butter
• 1/2 cup warm milk
• 2 cups olive oil
• 1 cup honey

In a mixing bowl, stir together ricotta, lemon zest, egg, yogurt and sugar until well blended. In another mixing bowl, place flour and semolina in a well. In a small saucepan, stir together milk and butter until butter is melted. Pour into well of flour and incorporate wet into dry to form a dough. Knead dough 1 minute, form a ball, wrap and refrigerate for one hour. In a 12 to 14-inch frying pan, heat oil to 375 degrees F. With a pasta roller, roll out pastry to 1/4-inch thick. Cut 20 3 1/2-inch rounds out of the pastry. Place 2 tablespoons cheese mixture on 10 rounds and cover each like a sandwich. Press edges together to seal and place to fry in oil until golden brown, about one minute. Remove and drain on paper towels. Sprinkle with powdered sugar and serve with warm honey.