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● Calcioni di ricotta rustici
For the filling:
3/4 pound ricotta, strained
3 ounces prosciutto
3 ounces provolone
2 tablespoons parsley, chopped
2 eggs, separated
olive oil for frying
salt
pepper
For the pasta:
3 1/4 cups all purpose flour
3 ounces lard
2 eggs
juice of 1 lemon
salt
Prepare the filling: combine the ricotta, two egg yolks, prosciutto and provolone, both chopped finely, the parsley, and a pinch of salt and pepper.
For the pasta: mix the flour with the eggs, lard, lemon juice and a pinch of salt. Knead the dough well, then stretch into a thin layer, similar to tagliatelle (if the dough is too hard add a little water).
Place the filling on the sheet of pasta and cover with the remaining pasta, pressing all of the remaining edges together firmly so the filling does not escape while it is cooking, then cut the pasta with a round pastry cutter. Then fry in hot oil. Serve with other fried foods that complement the calcioni, like artichokes and cauliflower.
Wine
Suggestion: Fruity Light Bodied 