Friday, July 31, 2009

Toasted Ravioli

Sorry it has taken me so long to actually post this! First I had to decipher the notes my husband made after he had made these a third time. Then I got busy making invitations and programs for my sister's wedding. I should actually be packing for said wedding now, but I didn't want to leave you hanging any longer.
Toasted Ravioli is one of my favorite foods. I was rather bummed when I learned they are endemic to the St. Louis area and I can't find a good one in Austin. So I was very surprised, when I went away for a trip, to return to delicious homemade toasted ravioli made by my husband. Yum!

Toasted Ravioli
Serves 4 to 6
You will need:
For the Dough
  • 1 1/2 cups all purpose flour
  • 1 egg
  • 1 egg yolk
  • 1 tsp salt
  • 2 to 4 T water
  • 1 T olive oil

For the filling:

  • 1/2 pound pork sausage (we used spicy sausage)
  • 2 T olive oil
  • 1/2 small zucchini, finely diced
  • 1/2 yellow squash, finely diced
  • 2 cloves of garlic, minced
  • 2 to 3 large cremini mushrooms, chopped
  • 2 tsp Italian seasoning (more or less to taste)
  • 4 oz cream cheese
  • 2 T mozzarella

For the breading

  • 2 eggs
  • milk
  • bread crumbs (plain or Italian)

To make the dough, mound flour and salt on a clean flat work space. Make a hole in the top of the mound (like a volcano). Add to the hole egg, egg white and 2 T of water. Mix dough together with hands. If the dough is not sticky enough to stay together, add more water a tablespoon at a time. Do not over work dough.

Roll dough out with a rolling pin (on a floured work surface) until desired, even thickness. Or use a pasta roller set on 6 :) Set dough aside while you make the filling.

To make the filling. Brown the sausage over medium heat in a large skillet, until no longer pink. Add in veggies and garlic and let simmer for 1 minute. Add in the mushrooms and Italian seasoning and let cook for 1 minute. Add in the cream cheese and mozzarella. Stir until all the cheese is melted and well blended. Remove from heat and let cool slightly.

Cut dough into desired sized rectangles. Place filling on one side on the rectangle, mounding so it is not near the edges. Using your finger, rub some water along the edges of the rectangle that filling is on. Fold the half of the rectangle that does not contain filling over the side with filling. Press the edges firmly to seal them shut. Do this to all remaining rectangles until you run out of dough or filling.

Next mix together 2 eggs and a splash of milk. Place bread crumbs in a clean shallow bowl. Dunk raviolis in the egg wash and then into the bread crumbs. Be sure to flip the raviolis over several times in the bread crumbs to make sure they are well coated. Place coated raviolis on a plate.

The final step can be done one of two ways, fry in oil or bake.

To fry - Fill a 12 inch skillet with 1/2 an inch of vegetable oil. Heat over medium high. Once the oil is hot enough, place a few raviolis at a time into the oil. Turn after 30 seconds or when golden brown. Remove to paper towels.

If frying isn't your thing - Preheat oven to 350. Spray a cookie sheet with Pam or other cooking spray. Place the raviolis on the cookie sheet in a single layer. Spray the raviolis with Pam as well. Bake for 10 minutes. Flip over raviolis. Bake for another 5 to 10 minutes or until warmed through.

Both ways are tasty! Serve immediately with your favorite marinara sauce and Parmesan cheese. Leftovers can be refrigerated.

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