Panzerotti With Ricotta

Preparation:

Preparation: Dice the ham and provolone and chop the parsley. In a bowl, mix the ricotta with the egg yolks, ham, provolone and parsley. Salt and pepper, mix. Cut the lard into small pieces. Make a fountain with the flour; add the lard, eggs and salt. Incorporate the eggs, lard and flour, add the lemon juice. Knead for fifteen minutes, make a ball with the dough. With a rolling pin, roll out the dough into a thin sheet. On one side of the sheet, arrange the small piles of filling spaced 4 cm apart, leaving a free edge of dough to cover them; fold the dough over the mounds of filling, press with your fingers to seal. Cut the panzerotti with a round cutter. 4 Heat the oil in a pan, fry the panzerotti and drain them on absorbent paper.