Calzoni Di Ricotta
Submitted by ladyhawkokc
Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.
YIELD
1 batchPREP
30 minCOOK
30 minREADY
1 hrsCalzoni di ricotta are the southern Italian cousin of the baked calzone, smaller, hand-sized, and fried instead of oven-baked so the dough crackles like a good empanada when you bite in. The filling stays simple on purpose: creamy ricotta, diced ham, and sharp provolone bound with egg yolk so the inside sets just enough to stay put without going dry.
The lemon juice in the dough isn’t decoration. The acid tenderizes the gluten, giving you a shell that fries crisp on the outside but stays tender when you bite through. Sealing the edges well is the make-or-break step. A loose seam will burst in the fryer and leak molten cheese into the oil.
Pro Tips
- Roll the dough thinner than you think. Too thick and the inside won’t heat through before the outside burns.
- Brush egg white generously on the edges and crimp with a fork. Press out any air pockets near the filling.
- Fry oil should hover around 350°F (175°C). Hotter and the dough browns before the cheese melts.
- Drain on a rack, not paper towels, if you can. Air circulation underneath keeps the bottom from going soggy.
Variations
- Swap ham for crumbled cooked Italian sausage and add a pinch of chopped parsley.
- Make a sweet version with ricotta, sugar, lemon zest, and a drop of vanilla, then dust with powdered sugar after frying.
- Bake at 400°F (200°C) for 18 to 20 minutes if you want a lighter, less rich version.
Ingredients
Directions
Add the salt to the flour and on a working surface make a well in the center.
Add the eggs, shortening and lemon juice. Mix it all together to make a smoothe dough.
For the filling, mix the ricotta, egg yolks, ham and provolone.
Add the salt and pepper to taste. Mix well until thoroughly combined.
Flatten the dough and roll out into fairly thin sheets.
Cut 4 8 inch circles.
Divide the filling between the four circles.
Brush the edges with the egg whites and fold over.
Close the edges securely.
Deep fry until golden brown.
Drain well on paper towels and serve hot.
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