Toasted Ravioli and Basic Ravioli Dough

Name: Toasted Ravioli and Basic Ravioli Dough
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 40
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Italian breadcrumbs; 40 servings Canola oil, for frying; 2 larges eggs; 4 eggs, 1 lightly beaten for egg wash; 237 milliliters all-purpose flour, plus more for rolling dough; 1 Tbsp minced fresh parsley; 1 Tbsp minced garlic; 227 grams ground beef, cooked and drained of excess oil; 237 milliliters heavy cream; 1 pinch Pinch kosher salt; 40 servings Kosher salt and freshly ground pepper; 30 milliliters grated Parmesan; 237 milliliters semolina flour; 454 grams shredded provolone or mozzarella cheese; 1 teaspoon olive or vegetable oil

Toasted Ravioli and Basic Ravioli Dough might be a good recipe to expand your side dish collection. This recipe makes 40 servings with 141 calories, 6g of protein, and 8g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. If you have mozzarella cheese, vegetable oil, ground beef, and a few other ingredients on hand, you can make it.

Instructions

For the dough: Sift the flours and a pinch of salt into a bowl.

Ingredients you will need

Dough

Salt

Equipment you will use

Bowl

Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl.

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Water

Egg

Cooking Oil

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Whisk

Bowl

Pour the flour mixture onto a clean dry work surface and form a small well in the center.

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All Purpose Flour

Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick.

Ingredients you will need

Dough

All Purpose Flour

Egg

Mix together all of the ingredients until fully incorporated in a bowl. Chill in the refrigerator for at least 20 minutes, or up to 1 hour. To assemble: Divide the rested dough into 2 equal-size pieces and roll out on a floured work surface to a thickness of 1/8-inch. On 1 dough sheet, distribute tablespoon-sized portions of the filling, at least 2 inches apart.

Ingredients you will need

Dough

Roll

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Bowl

Brush the edges of the dough with the egg wash. Carefully lay the second sheet of dough on top and press the edges shut with your fingertips. Use a round 1 1/2-inch ravioli cutter to portion out ravioli pieces, pinching the edges shut to ensure no air is trapped inside. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.

Ingredients you will need

Ravioli

Dough

Egg

Cooking Oil

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Sauce Pan

Frying Pan

Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.

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Cooking Oil

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Kitchen Thermometer

Whisk the remaining 3 eggs and cream in a shallow bowl.

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Cream

Egg

Equipment you will use

Whisk

Bowl

Place the breadcrumbs and Parmesan into another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture. Working in batches, carefully drop the ravioli into the saucepan and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches.

Ingredients you will need

Breadcrumbs

Parmesan

Ravioli

Egg

Cooking Oil

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Sauce Pan

Bowl

Place directly onto a cooling rack lined with aluminum foil to drain any excess oil.

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Cooking Oil

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Aluminum Foil

Wire Rack

Serve with warm tomato sauce and freshly grated Parmesan.;

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Tomato Sauce

Parmesan

Serving suggestion: tomato sauce and freshly grated Parmesan.

Ingredients you will need

Tomato Sauce

Parmesan

Equipment

Ingredients

Servings:

473milliliters

Italian breadcrumbs 40servings

Canola oil, for frying 2larges

eggs 4

eggs, 1 lightly beaten for egg wash 237milliliters

all-purpose flour, plus more for rolling dough 1Tbsp

minced fresh parsley 1Tbsp

minced garlic 227grams

ground beef, cooked and drained of excess oil 237milliliters

heavy cream 1pinch

Pinch kosher salt 40servings

Kosher salt and freshly ground pepper 30milliliters

grated Parmesan 237milliliters

semolina flour 454grams

shredded provolone or mozzarella cheese 1teaspoon

olive or vegetable oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.