Tuesday, August 7, 2012

Fried Ravioli

When my friend Michael and I get in the kitchen together it is always interesting!  By the end of it, based on the look of the kitchen, one would expect to find us both sitting on the floor, looking like we had been run over by a flour train, sipping on straight vodka, but alas we are usually more put together than that....usually!

Regardless of what we are making there are typically three questions we ask each other:

1)  Should we double it?

2)  Do you think it needs more butter?

3)  How can we fry this?

Well when Michael purchased a ravioli maker from William-Sonoma we thought we would give some traditional mushroom ravioli a try but we also thought it would be fun to try some fried ravioli....because you know, fried ravioli is a delicacy in Italy...right guys?

Well maybe not but here in the South we will take something from another country and fry it to make it our own!  Served with fresh Parmesan and marinara sauce, you really just can't beat it!

Fried Ravioli
FILLING:
3/4 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 egg yolk
2 tablespoons chopped fresh parsley
1 tablespoon fresh chives
1/8 teaspoon salt
Freshly ground pepper to taste

Combine all ingredients and set aside.
DOUGH:
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water

Sift flour and salt together.  
 
Place flour mixture on a board, making a well in the center of the flour.  
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.  
 
Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.  
 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.  
Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.  When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.  Using your fingers, gently press dough between each dab of filling to seal it. Cut ravioli into squares with a pastry cutter, or very sharp knife.  We had the ravioli maker which made things SO much easier but either way will work just fine!
     
  
 
FOR FRYING: 
oil for frying
1 large egg
1/3 cup whole milk
1/4 cup panko bread crumbs
1/4 cup Italian seasoned bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
10 homemade or refrigerated store-bought ravioli
shredded Parmesan cheese
Heat 1 inch of oil in a large pot over medium-high heat. Heat to 350 degrees.  In one bowl whisk together egg and milk. In another bowl combine panko, Italian bread crumbs, basil, oregano and kosher salt. 
Dip each ravioli in egg/milk wash and then in bread crumbs. Then repeat the process to double coat the ravioli.
Once the oil reaches 350 degrees, fry the ravioli in batches until golden brown about 3 minutes. 
   
Use a slotted spoon to transfer to a paper towel lined plate. Allow to cool several minutes.  
Transfer to a serving platter and sprinkle with Parmesan cheese.
 
  Serve with warm marinara sauce!  Happy dipping!
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