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
Frying
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix with a fork until combined, then knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Ricotta Filling
- 2
Prepare the Filling
In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, chopped basil, salt, and black pepper. Mix until smooth and fully combined. Set aside.
Roasted Tomato Aioli
- 3
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until the tomatoes are blistered and soft. Let them cool slightly.
- 4
Make the Aioli
In a blender or food processor, combine the roasted tomatoes, minced garlic, mayonnaise, and lemon juice. Blend until smooth. Adjust seasoning if necessary and set aside.
Frying
- 5
Form the Ravioli
Roll out the rested pasta dough into thin sheets. Cut into squares (about 3x3 inches). Place a small spoonful of the ricotta filling in the center of each square. Fold the dough over to form a triangle and seal the edges tightly, using a little water if necessary.
- 6
Fry the Ravioli
In a large pot, heat the vegetable oil over medium heat until hot. Dredge each ravioli in breadcrumbs, then carefully place them in the hot oil. Fry for about 2-3 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.