Fried Ravioli Recipe
Hand-made ricotta cheese filled pasta, roasted tomato aioli
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Ingredients
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Pasta Dough
Ricotta Filling
Roasted Tomato Aioli
Fried Ravioli
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs and add olive oil. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Ricotta Filling
- 3
Prepare the Filling
In a medium bowl, combine the ricotta cheese, grated Parmesan, egg yolk, salt, black pepper, and chopped basil. Mix until well combined and set aside.
Roasted Tomato Aioli
- 4
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, minced garlic, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until the tomatoes are blistered.
- 5
Make the Aioli
In a blender, combine the roasted tomatoes and garlic with mayonnaise and lemon juice. Blend until smooth. Adjust seasoning with salt and pepper to taste.
Fried Ravioli
- 6
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out each piece on a floured surface to about 1/8 inch thickness.
- 7
Fill the Ravioli
Cut the rolled dough into squares (about 3x3 inches). Place a small dollop of the ricotta filling in the center of half the squares. Moisten the edges with water and place another square on top, sealing the edges with a fork.
- 8
- 9
Serve
Serve the fried ravioli hot with roasted tomato aioli drizzled on top or on the side for dipping.