For the filling:
14 ounces sheep's milk ricotta
2 egg yolks
3 ½ ounces prosciutto in one or two slices
3 ½ ounces sharp Provolone cheese
1 bunch parsley
white pepper to taste
salt to taste For the dough:
3 1/3 cups flour
juice from ½ lemon
salt to taste
3 ½ ounces lard
oil for frying as needed
With a fork, combine ricotta, and egg yolks in a bowl.
Add coarsely diced prosciutto and Provolone, chopped parsley and season with a dash of ground pepper. Knead well until smooth and firm and shape into a ball. Set aside to rest.
On a cutting board, a clean marble table or steel work surface, knead flour, eggs, lard, a pinch of salt and lemon juice until smooth in color and consistency (if too hard, add a bit of warm water).
With a rolling pin or a pasta machine, roll out a paper-thin sheet (less than 1/16 inch).
On half the dough, arrange several little heaps of filling, the size of a walnut, at about 2 inches apart. Cover with the other half sheet and press to seal.
With a pastry wheel or a round cookie cutter, cut out individual ""calcioni"", pressing on the edges to remove any air trapped inside.
In an iron pan, pour enough oil for frying to cover the calcioni completely.
When hot (check temperature with a few pieces of dough), fry a few calcioni at a time, turning at least once to ensure proper browning. Remove with a slotted spoon and drain on paper towels. Serve hot.