Rapini Ricotta Calzones
Mild ricotta and garlicky bitter rapini make an exceptionally delicious filling. Be sure to drain the ricotta well and squeeze out all moisture from the rapini to prevent the filling from becoming too wet.
Servings: 6 to 8
Ingredients:
Rapini Ricotta Calzones
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 458 |
| pro | 21 g |
| total fat | 22 g |
| sat. fat | 10 g |
| carb | 46 g |
| fibre | 3 g |
| chol | 102 mg |
| sodium | 841 mg |
| % RDI: | - |
| calcium | 30% |
| iron | 26% |
| vit A | 25% |
| vit C | 12% |
| folate | 33% |
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1-1/2 tubs (454 g tubs) ricotta cheese
1 bunch rapini (about 1 lb/500 g)
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1 egg
1 egg yolk
1/2 cup (125 mL) grated Romano or parmesan cheese
1/2 tsp (2 mL) salt
1-1/2 lb (750 g) pizza dough
5 oz (150 g) thinly sliced mortadella (about 8 slices), optional
Preparation:
In double cheesecloth-lined sieve set over bowl, drain ricotta in refrigerator for 4 hours. Discard liquid. (Make-ahead: Drain in refrigerator for up to 24 hours.)
Trim off tough bottoms of rapini stalks about 1/4 inch (5 mm) from end. In large pot of boiling salted water, cover and cook rapini until tender, about 5 minutes. Drain and chill under cold water; drain again and squeeze dry. Coarsely chop; set aside. (Make-ahead: Wrap in towel and refrigerate in large resealable bag for up to 24 hours.)
In small skillet, heat oil over medium-low heat; fry garlic and hot pepper flakes until light golden, about 1 minute. Scrape into bowl; let cool for 5 minutes. Beat in egg, egg yolk, Romano cheese, salt and drained ricotta. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Divide dough in half. On lightly floured surface, roll out each half to 12- x 10-inch (30 x 25 cm) oval. Leaving 1/2-inch (1 cm) border, lay half of the mortadella (if using) lengthwise over half of each. Spread with ricotta mixture; cover with rapini. Top with remaining mortadella. Brush edges with water; fold dough over filling, crimping edges to seal. Using tip of sharp knife, cut 3 vent holes on top of each.
Arrange calzones, 4 inches (10 cm) apart, on large rimless cornmeal-dusted baking sheet. Bake in 450°F (230°C) oven until golden brown, 18 to 20 minutes. Cut each into 3 or 4 wedges.
Trim off tough bottoms of rapini stalks about 1/4 inch (5 mm) from end. In large pot of boiling salted water, cover and cook rapini until tender, about 5 minutes. Drain and chill under cold water; drain again and squeeze dry. Coarsely chop; set aside. (Make-ahead: Wrap in towel and refrigerate in large resealable bag for up to 24 hours.)
In small skillet, heat oil over medium-low heat; fry garlic and hot pepper flakes until light golden, about 1 minute. Scrape into bowl; let cool for 5 minutes. Beat in egg, egg yolk, Romano cheese, salt and drained ricotta. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Divide dough in half. On lightly floured surface, roll out each half to 12- x 10-inch (30 x 25 cm) oval. Leaving 1/2-inch (1 cm) border, lay half of the mortadella (if using) lengthwise over half of each. Spread with ricotta mixture; cover with rapini. Top with remaining mortadella. Brush edges with water; fold dough over filling, crimping edges to seal. Using tip of sharp knife, cut 3 vent holes on top of each.
Arrange calzones, 4 inches (10 cm) apart, on large rimless cornmeal-dusted baking sheet. Bake in 450°F (230°C) oven until golden brown, 18 to 20 minutes. Cut each into 3 or 4 wedges.
Source
Canadian Living Magazine: November 2007
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