Rapini Ricotta Calzones

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.

Source : Canadian Living Magazine: November 2007