Fravioli Recipes

FRAVIOLI

Steps:

• In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes.
• In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying.
• In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).
• Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

HOMEMADE RAVIOLI

Steps:

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: 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 (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.

HOMEMADE RAVIOLI

Steps:

• To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
• Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
• Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
• Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
• To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
• Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
• To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
• Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.