Homemade Fried Ravioli filled with arugula and goat cheese

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Difficulty: Difficult - for experienced cooks
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: fried · cheese · pasta · italian · ravioli · homemade · dough · goat · arugula ·

Ingredients

Arugula and Goat Cheese Filling-
1 bag of fresh arugula- you’ll be amazed how much arugula shrinks, so use the full bag!
1 ½ cups of goat cheese
1 tbsp. minced garlic
1 tbsp. chopped Italian parsley
1 tbsp. olive oil

Ravioli Dough-
4 eggs, plus 2 eggs, beaten for egg wash
3 cups all-purpose flour, plus additional for dusting
1/2 cup water

Method

For the filling, first, coarsely chop all of your arugula and put in a bowl. Add goat cheese, garlic, parsley and olive oil and thoroughly mix. Let it sit in the fridge until you need it.

For the dough- In an electric mixer fitted with a dough hook, add your eggs one at a time and mix. Add the flour and water; continue mixing until it forms a ball. Sprinkle some flour on a clean surface, and knead the dough until smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Cut the ball of dough in half, cover and reserve the dough you are not immediately using. Dust the counter and dough with some flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times. Guide the sheet of dough with the palm of your hand. Reduce the setting and put the dough through again. Continue until the machine is at its narrowest setting. The dough should be paper-thin.
Dust the counter and dough with flour and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With your fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are sealed before cooking; you don’t want them falling apart!
Cook the ravioli in boiling water. When they are nice and al dente, usually after around 10-12 minutes take them out and plate them.
Next, prepare a deep pan over high heat with 1 cup of olive oil. Wait until the oil is hot and then add the raviolis carefully. Let them fry for around 5 minutes. When they are all done frying, place them on a plate that is covered with a paper towel so the excess oil can drip off. Let them sit for around 5 minutes and sprinkle with parmigiana cheese, you can be as generous as you like, so I won’t tell you exactly how much cheese to use! Serve while nice and warm. Please let me know what you think. Buon Appetito!!


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