Calcioni molisani
Calcioni molisani are fried ravioli typical of lower Molise, perfect for festive occasions. Filled with creamy ricotta and prosciutto, they represent the authentic flavour of Molisan cuisine, where simplicity of ingredients and tradition meet in a delicious and convivial dish.
Preparation
- 1
Prepare the pasta dough: spread the flour on a work surface, create a well in the centre and pour in the 2 lightly salted eggs. Work with your fingers until you obtain a homogeneous and smooth dough. Let it rest covered for 20 minutes.
- 2
Meanwhile, prepare the filling: mix the ricotta with finely chopped prosciutto crudo, pecorino romano, the egg and pepper. Blend well until you obtain a homogeneous and creamy mixture.
- 3
Roll out the dough with a rolling pin to a thickness of approximately 2 millimetres. Cut out squares of pasta 8-10 centimetres on each side.
- 4
Place a spoonful of filling in the centre of each square, fold the pasta to form a triangle, then seal the edges well by pressing with your fingers.
- 5
Heat the seed oil in a pan or deep fryer to a temperature of 170-180 degrees.
- 6
Fry the calcioni in small batches, turning them only once, until they become golden and crispy, approximately 2-3 minutes in total.
- 7
Drain them on paper towels and serve hot as a main course or festive dish.
- 8
Season with salt to taste before bringing to the table.
Chef's Tips
For best results, dry the ricotta well with a kitchen cloth before mixing it into the filling, so as to prevent the dough from becoming too moist. Fry only when the oil is thoroughly hot to obtain calcioni that are crispy on the outside and soft on the inside.