Preheat about 5 cups of oil in a medium sauce pot, over medium to medium-high heat. Heat oil to about 330-350 degrees. (350 is a max because it may cook doughnuts too fast on the outside and leave them raw on the inside.)

Prepare icing in a medium bowl: Place powdered sugar into a bowl. Warm up milk and strawberry sauce (separately). Add milk and strawberry sauce to powder sugar and whisk until all smooth. Set aside.

Set out a wire rack and place a paper towel or two underneath. Lay out a couple of paper towels for cooked doughnuts as well.

In a large mixing bowl, whisk ricotta, vanilla, sugar, strawberry sauce and eggs until all incorporated.

Add flour baking soda and salt. Mix with a rubber spatula until completely mixed throughout.

Grease your hands and the cookie scoop with some cooking spray. Scoop out some dough with a cookie scoop and onto your hand, smooth the ball and carefully drop into the oil. Repeat with about 4 more and cook until deep golden brown, about 5-7 minutes.

Take out cooked doughnut balls and place them on a paper towel.

After they are cooled for a couple of minutes, roll them in icing and lay it on the wire rack.

Repeat in batches until all the dough is gone.