TOASTED RAVIOLIS Recipe
Three massive homemade raviolis served with a side of marinara.
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Ingredients
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Dough and Filling
Method
Preparation and Cooking
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a bowl, mix together the ricotta cheese, grated Parmesan cheese, chopped basil, salt, and black pepper until well combined.
Roll Out the Dough
After the dough has rested, divide it into four portions. Roll out one portion on a floured surface to about 1/16 inch thickness. Repeat with the remaining dough portions.
Fill the Raviolis
Cut the rolled dough into 6-inch squares. Place a tablespoon of filling in the center of each square. Brush the edges with egg wash, fold the square over to form a triangle, and press to seal. Make sure to remove any air pockets.
Cook the Raviolis
Bring a large pot of salted water to a boil. Gently add the raviolis and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and drain.
Toast the Raviolis
Heat oil in a skillet over medium heat. Add the cooked raviolis and toast them until golden brown and crispy, about 2-3 minutes per side.
Serve
Serve the toasted raviolis hot with a side of marinara sauce for dipping.
