| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Inactive: | 1 hr 30 min |
| Cook: | 20 min |
| Yield: | 40 (2-inch) ravioli |
| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Inactive: | 1 hr 30 min |
| Cook: | 20 min |
| Yield: | 40 (2-inch) ravioli |
Ingredients
- 1 cup semolina flour
- 1 cup all-purpose flour, plus more for rolling dough
- Pinch kosher salt
- 2 large eggs
- 1 teaspoon olive or vegetable oil
- 1 pound shredded provolone or mozzarella cheese
- 1/2 pound ground beef, cooked and drained of excess oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh parsley
- Kosher salt and freshly ground pepper
- 4 eggs, 1 lightly beaten for egg wash
- 1 cup heavy cream
- 2 cups Italian breadcrumbs
- 1/8 cup grated Parmesan
- Canola oil, for frying
Instructions
- For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl. Pour the flour mixture onto a clean dry work surface and form a small well in the center. 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. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour. For the filling: 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. 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. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Whisk the remaining 3 eggs and cream in a shallow 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. Place directly onto a cooling rack lined with aluminum foil to drain any excess oil. Serve with warm tomato sauce and freshly grated Parmesan.;
- Serving suggestion: tomato sauce and freshly grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 190 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 48 mg |
| Sodium | 142 mg |
| Serving Size | 1 of 40 servings |
| Calories | 190 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 48 mg |
| Sodium | 142 mg |
Reviews
WAY too dry!!! Wasted our time and ingredients!!! Do not use this recipe. Directions in one big paragraph are also stupid. Thanks for nothing!
I tried this recipe last night (with a few modifications), and it tasted great. It took me alot longer than expected, but it was my first time using a new pasta roller and making this type of pasta. The pasta dough was way too dry, so I added another egg and a bit more water. It was still a bit on the dry side, but I eventually got it to work OK in my pasta roller with a bit of coaxing. I also used ground veal instead of ground beef. I ended up with a fair bit extra egg/cream mix and breadcrumb mix at the end. I’ll definitely try it again now that I’ve got the hang of it.
ok
I used the pasta dough recipe only and stuffed it with a roasted butternut squash filling. This dough recipe has got to be the best recipe I’ve ever used. I followed it exactly and let it rest wrapped in plastic in the fridge for about 3 hours. Then I let it come to room temp still wrapped in plastic. It was so easy to work with. It rolled out perfectly with my manual pasta press. Tasted delicious.
This is so good, I don’t eat meat, so I either leave it out or add chopped spinach. It is worth trying the dough, you’ll eventually get the hang of it, experimentation is half the fun!
This recipe is probably meant to be an appetizer, but it’s so good, we eat it as a meal! The pasta dough recipe is the first one I’ve tried that actually worked well and wasn’t too dry. I just had a hard time assembling them…one at a time and by hand! Hopefully getting a ravioli maker will make it easier, and reduce my air bubbles inside the pockets.