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Deep Fried Sage &
Prosciutto Ricotta Balls
Makes 2½ cups to make about 20 balls
2
cups whole milk ricotta cheese,
drained if there is visible whey
½
cup freshly grated Asiago cheese
2
ounces finely chopped prosciutto*
1
large egg, lightly beaten
2
tablespoons chopped fresh parsley
15-20 fresh sage leaves, finely chopped
1
clove minced garlic
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
flour for dusting
2
eggs, beaten until smooth with 1 egg white
1½
cups fine panko breadcrumbs
pure olive oil for frying (do not use extra virgin)
Place ricotta, Asiago, prosciutto, one egg, parsley, sage, garlic, salt,
and pepper in a medium bowl. Stir and mix until completely
blended. Shape into balls about the size of a walnut, about 1½ to 2
tablespoons each. Chill until ready to continue.
Fill Cuisinart
™
Deep Fryer with pure olive oil to the maximum line.
Preheat to 360°F. Lightly dust the ricotta balls with flour. Dip into
the egg mixture, then roll in the panko to coat. When oil is 360°F,
lower the basket into the oil. Gently add the coated ricotta balls to
the oil and cook until golden brown and crispy on the outside,
about 4 minutes, turning as needed. Take care when turning not to
break the crust. When golden and crispy, lift the basket and let
drain. Remove with a slotted spoon and drain on layered paper
towels. Serve hot. May be served alone or with a warm marinara
sauce.
*Trim excess fat if very fatty. Roll, slice into thin ribbons, then chop
ribbons fine.
Note: This recipe makes a great filling for fried ravioli. Simply
follow the assembly directions from Goat Cheese ravioli, following.
Goat Cheese Ravioli
Makes about 10 ravioli
4
ounces chèvre
4
ounces zucchini, small dice
2
teaspoons extra virgin olive oil
pinch kosher salt
½
teaspoon fresh thyme, chopped
20
wonton wrappers
water and cornstarch for sealing wontons
Crumble chèvre in a mixing bowl and reserve.
Place a 10-inch skillet over medium heat. Add the olive oil and
zucchini and sauté gently over medium heat until the edges are
golden, about 8 minutes. Remove from heat and add to chèvre
with the chopped thyme and salt and combine well with a spoon.
Prepare work area equipped with small bowl of water and pastry
brush, small bowl of cornstarch, large plate or cutting board dusted
with cornstarch, package of wonton wrappers*, and ravioli filling.
On a clean surface, line up 3 to 6 wonton wrappers at a time.
Place 1 tablespoon of filling in the middle of each wrapper. Brush
the edges of the wrapper with water. Then place another wrapper
on top, lining up the edges. Press edges together with your fingers
to completely seal the ravioli. Using a fork, press the tines around
the edges of the ravioli to further create a seal.
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