2 cups whole milk ricotta cheese, drained if there is visible whey 1/2 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 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper flour for dusting 2 eggs, beaten until smooth with 1 egg white 1 1/2 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 CuisinartЄ Deep Fryer with pure olive oil to the maximum line. Preheat to 360F. Lightly dust the ricotta balls with flour. Dip into the egg mixture, then roll in the panko to coat. When oil is 360F, 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. This filling may also be used to make Deep Fried Ravioli (listed under Entrée’s.) *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 (listed under Entrée’s).