Fill a Dutch oven ⅓ full of oil, and heat the oil to 350°F.
Once the oil is hot, carefully separate the wonton wrappers and fry them, in a single layer, about 1 minute (flipping them 2-3 times), or until golden brown.
Transfer the wonton chips, with a slotted spoon, tongs or Asian spider skimmer, to a wire rack set over a rimmed baking sheet and sprinkle with kosher salt, if desired.
Repeat until all wonton wrappers are fried. Once completely cooled, store in an airtight container until ready to serve.
If using BelGioioso Whole-Milk or a dry(ish) ricotta it isn’t necessary to strain the ricotta.
If using fresh ricotta or ricotta that has extra liquid (whey), it is important to strain it from the ricotta.
To do this, place a paper towel over the ricotta still in the container. Turn the ricotta and container upside down and set it in a wire mesh sieve for 30 minutes. Discard the excess whey.
Pour the strained ricotta, sugar, orange zest, and vanilla in a medium bowl. Mix, using a hand mixer, on medium-high speed for 2 minutes.
The mixture should be a little fluffier than at first.
Gently fold in the candied ginger and chocolate chips.
Refrigerate in an airtight container at least 2 hours before serving.
Serve, chilled, with fresh fruit or wonton chips, or pipe into cannoli shells.
