Homemade Toasted Ravioli


As you may know already, I enjoy making Italian food. Here's a new recipe I made after tasting my first Toasted Ravioli in St. Louis this past winter. Enjoy!

Pasta Dough:
1 cup 00 flour
1 cup Duram or Semolina Flour
1/2 teaspoon kosher salt
3 eggs
1 tablespoon Extra Virgin Olive Oil

Ravioli Filling:
1/2 pound ground beef, cooked and drained
2 Italian sausages, skins removed, cooked and drained
8 oz. shredded provolone cheese
8 oz. shredded mozzarella cheese
1 egg, beaten
1 tablespoon minced garlic
1 tablespoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper 
1/2 teaspoon of freshly ground nutmeg

4 eggs, lightly beaten
1 cup heavy cream
2 cups Italian breadcrumbs
1/8 cup grated Parmesan cheese
kosher salt and ground black pepper
Canola oil for frying

To prepare the dough, in a large bowl, sift together the flours and salt. Make a well in the center and add the eggs and olive oil, whisking to combine. Using a fork or your fingers, begin to incorporate the flour into the egg mixture and knead until all of the liquid is absorbed by the flour, 4-5 minutes. Roll the dough into a ball and cover with plastic wrap. Allow to set for 30-40 minutes.

Meanwhile, prepare the filling. In a food processor, combine the cooked and drained beef and sausage. Add the cheese and process for 30-60 seconds. Add the egg, garlic, parsley, salt, pepper, and nutmeg and pulse several times until finely mixed together. Place the filling in a bowl and refrigerate until ready to use. 

To make the ravioli, divide the dough into two pieces and roll out with a pasta roller to a thickness of 1/8". Lay out one sheet of dough on a lightly floured surface. Distribute spoonfuls of filling on the bottom sheet of dough, about 2 inches apart. Brush around the filling with some egg wash. Carefully lay a second sheet of dough on top and press the edges together with your fingertips. Use a round or square ravioli cutter to make the ravioli pieces, pinching the edges shut to ensure closure. Repeat until dough and filling has been used up. Place prepared ravioli on a sheet pan lined with waxed paper. 

In a large Dutch oven, pour enough canola oil to cover ravioli, about 1/3 full. Heat over medium heat until deep-frying thermometer reached 350 degrees F. In a shallow bowl, whisk the three eggs and cream. Place breadcrumbs and Parmesan in another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture to coat. Working in batches of 3-4, carefully drop the ravioli into the oil and fry until golden brown, 2-3 minutes, bringing oil back up to temperature between batches. Place on wire racks to drain and keep warm by covering with aluminum foil. Serve with Marinara sauce of your choice and freshly grated Parmesan. Makes 20-24 ravioli. Serve with your favorite Chianti wine.
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