Ricotta, Asparagus, and Prosciutto Stuffed Calzone
Mario Batali's Fried Ricotta Calzone
- 1 Pizza Dough recipe
- 1 bunch Asparagus (ends trimmed and sliced into 1/4-inch thick rounds)
- 2 cups Ricotta
- 1 1/2 cups Prosciutto Cotto or cooked Ham (cut into thin slices)
- 1 teaspoon Chili Flakes
- Parmigiano-Reggiano (for serving)
- Olive Oil
- Salt and Pepper
- Marinara Sauce to serve
- Place a pot of olive oil, filled half way, over medium-high heat and bring up to 350 degrees F. Heat a cast iron pan to medium high heat. Add 2 to 3 tablespoons of olive oil to the pan and add the asparagus, then season with salt and pepper. Cook for 2 to 3 minutes, or until slightly charred.
- Mix ricotta, asparagus, prosciutto cotta, the chili flakes, a drizzle of olive oil, and season with salt and pepper in a large bowl.
- Cut the dough into 6 pieces and flatten out into 3x5 rectangles with your hands, about 1/4-inch to 1/2-inch thick. Wet the edges of the dough with water and fold the calzone like a package. Fold the ends in and then bring the top and the bottom to meet in the middle, just overlapping. Press to ensure they are fully sealed.
- Cook 2 to 3 calzone at a time, to avoid over crowding the pot, for about 3 to 5 minutes or until golden brown. Remove from the oil with a slotted utensil and set on a paper towel lined plate. Season with salt and freshly grated Parmigiano, and serve with a bowl of marinara.