Main Course

Crispy Ravioli

March 14, 2016

BEWARE! These are very delicious and can lead to a constant desire to repeat this recipe over, and over, and OVER again! They’re seriously that good! Not sure how I’ll be able to top this for the remainder of #PastaWeek, but I will definitely try! In the mean time, ENJOY.

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Chop up 1 tbsp Italian Parsley, 1 tbsp Basil, and 1 tsp Thyme.

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Add the chopped herbs to a medium mixing bowl along with 1 whole egg.  

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Add in 3-4 tbsp grated fresh Parmesan…

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…1/4 cup shredded Mozzarella…

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…1/2 cup Ricotta Cheese…

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…and a pinch of Salt…

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…and Black Pepper.

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Give this a good mix and refrigerate until needed.

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Take your pasta dough (use the same pasta recipe described here HERE), and roll it out into a long rectangle.

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Run the dough through a pasta maker—first on the thickest setting and then running in through several more times, slowly working your way through the lower settings until you’ve reach your desired pasta thickness (I used a “3”).

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Next cut the long piece of pasta dough in half.  Cover one half in plastic to avoid it drying out.

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On the other half of dough begin placing dollops of the cheese filling several inches apart until the raviolis are evening portioned out.

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Brush a little bit of egg wash (two mixed eggs) in between each dollop of cheese…

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…and gently cover it with the other sheet of pasta.  

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Carefully crimp the pasta dough in between each edge of the raviolis—trying to avoid air pockets.

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Once sealed cut the raviolis into squares using a knife or fluted pastry cutter.

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Finish off any uneven edges with a another round of cutting.

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Dust in semolina flour…

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…dip in a little egg wash…

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…and generously coat in bread crumbs.

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In a medium sauce pan, fry filled halfway with canola oil heated to 350ºF….

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…fry the raviolis until they turn a deep golden brown and begin to puff up in the middle.

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Remove them from the oil and transfer them to a plate lined with paper towel to soak up excess oil.

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Sprinkle with a pinch of salt and begin plating!

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I whipped up a quick lemon parmesan cream sauce, but these would also go great with a simple marinara.

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Drizzle the sauce of your choice over the plated raviolis.

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Finish it off with a little parmesan cheese…

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…and a couple of crispy basil leaves for garnish. All that’s left to do is enjoy!

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Crispy Raviola

Crispy Raviola

Ingredients

    Dough
  • 4 egg yolks
  • 1/4 cup water
  • 1 1/2 cups bread flour (or 00 flour)
  • Filling
  • 1 tbsp chopped Italian parsley
  • 1 tbsp chopped basil
  • 1 tsp chopped thyme
  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella
  • 3-4 tbsp grated fresh parmesan
  • 1 whole egg
  • pinch of salt and black pepper
  • Sauce
  • 1/2 cup cream
  • 1 tsp lemon zest
  • 1 tbsp chopped Italian parsley
  • 2 tbsp grated fresh parmesan
  • Breading
  • 2 whole eggs (for breading)
  • 4 cups dry bread crumbs

Instructions

  1. Chop up 1 tbsp Italian Parsley, 1 tbsp Basil, and 1 tsp Thyme. Add the chopped herbs to a medium mixing bowl along with 1 whole egg. Add in 3-4 tbsp grated fresh Parmesan, 1/4 cup shredded Mozzarella, 1/2 cup Ricotta Cheese, and a pinch of Salt and Black Pepper. Give this a good mix and refrigerate until needed.
  2. Take your pasta dough (use the same pasta recipe described here HERE), and roll it out into a long rectangle. Run the dough through a pasta maker—first on the thickest setting and then running in through several more times, slowly working your way through the lower settings until you’ve reach your desired pasta thickness (I used a "3").
  3. Next cut the long piece of pasta dough in half. Cover one half in plastic to avoid it drying out. On the other half of dough begin placing dollops of the cheese filling several inches apart until the raviolis are evening portioned out.
  4. Brush a little bit of egg wash (two mixed eggs) in between each dollop of cheese and gently cover it with the other sheet of pasta. Carefully crimp the pasta dough in between each edge of the raviolis—trying to avoid air pockets.
  5. Once sealed cut the raviolis into squares using a knife or fluted pastry cutter. Finish off any uneven edges with a another round of cutting. Dust in semolina flour, dip in a little egg wash, and generously coat in bread crumbs.
  6. In a medium sauce pan, fry filled halfway with canola oil heated to 350ºF, fry the raviolis until they turn a deep golden brown and begin to puff up in the middle. Remove them from the oil and transfer them to a plate lined with paper towel to soak up excess oil. Sprinkle with a pinch of salt and begin plating!
  7. I whipped up a quick lemon parmesan cream sauce, but these would also go great with a simple marinara. Drizzle the sauce of your choice over the plated raviolis and finish it off with a little parmesan cheese,and a couple of crispy basil leaves for garnish. All that's left to do is enjoy!
http://www.byrontalbott.com/crispy-ravioli/

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| Top Left: Boos Walnut Cutting Board | Top Middle: Sauce Pan | Top Right: Pasta Maker |

| Bottom Left: Fry Pan | Middle Right: Chef’s Knife | Bottom Right: Tweezer Tongs |

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  • Rob March 15, 2016 at 9:11 am

    iow, a St. Louis favorite, “Toasted Ravioli”. Yum!