Wedding Ravioli: Krafi

Name: Wedding Ravioli: Krafi
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters bread crumbs; 2 Tbsps dark rum; 2 eggs, beaten; 4 extra larges eggs; 828 milliliters all-purpose flour; 113 grams fontina, shredded; 118 milliliters golden raisins; 1 lemon, zested and grated; 1 teaspoons extra-virgin olive oil; 0 orange, zested and grated; 113 grams freshly grated Parmigiano-Reggiano, plus more for grating; 2 teaspoons sugar; 237 milliliters unsalted butter

Wedding Ravioli: Krafi might be a good recipe to expand your main course repertoire. One portion of this dish contains around 20g of protein, 35g of fat, and a total of 615 calories. This recipe serves 8. Wedding will be even more special with this recipe. This recipe is typical of Mediterranean cuisine. Head to the store and pick up orange zest, rum, lemon zest, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Prepare the pasta dough according to the recipe.

Ingredients you will need

Pasta Dough

Soak the raisins in the rum to rehydrate. In a large bowl, beat the eggs and sugar together until the yolks are pale.

Ingredients you will need

Raisins

Sugar

Egg Yolk

Egg

Rum

Equipment you will use

Bowl

Add the fontina, Parmigiano-Reggiano, hydrated raisins, and bread crumbs, mixing well.

Ingredients you will need

Breadcrumbs

Parmigiano Reggiano

Fontina Cheese

Raisins

Add the citrus zests and mix well by hand. Set aside.

Roll the pasta out to the second-thickest setting on a pasta-rolling machine. Using a biscuit cutter or water glass, cut 3-inch circles from the dough. Spoon tablespoonfuls of the filling onto the center of half of the circles and top each filled circle with an unfilled circle, pressing to release any air bubbles before sealing the edges with moistened fingertips.

Ingredients you will need

Biscuits

Dough

Pasta

Water

Roll

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a small saucepan, heat the butter over medium heat to melt and warm it through.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Cook the krafi in the boiling water until tender and cooked through, about 6 minutes.

Ingredients you will need

Water

Drain the pasta and turn out into a serving bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Drizzle the melted butter over, top with grated Parmigiano-Reggiano and serve immediately.

Ingredients you will need

Parmigiano Reggiano

Butter

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap