SmokinAl
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We make a lot of homemade ravioli, but we usually just boil it & serve it with marinara sauce.
This time we decided to fry them & use the marinara as a dipping sauce.
Sorry guys no smoking or smoked meat involved.
Here is how we started:
This is the dough & filling recipe.
Using a dough hook in the KA.
Then kneading it by hand.
Wrap in saran wrap & let it rest for 30 minutes.
Divide it into 5 equal pieces.
Next spray the ravioli maker with Pam & dust with flour.
If you have the pasta attachment, roll the dough out to # 4.
Then lay the dough on the plastic part of the pasta maker. This is not how the directions say to do it, but we found out by experience.
This is the easiest way to do it. Just push the dough down in the holes.
Next mix up the filling. The first batch we went by the recipe, but the second batch we cut down on the ricotta & added some Mexi-cheese.
A small cookie dough scoop works well to get the same amount of filling in each hole.
Push the filling in with your finger, so all the air is out, but don't overfill them.
Lay a sheet of pasta over the top & try to stick the edges together.
Then flip it over.
Take the plastic piece off, it will come right off if you had sprayed it with Pam & floured it first.
Put the metal part on & push it into the dough.
Flip it over & use a rolling pin to seal the ravioli's & separate them.
Remove the outer edge of dough.
And make sure you can see the metal edge between all the ravioli's.
Flip it over on the counter.
Release the ravioli's.
Put them on a piece of parchment paper & into the freezer. If your going to eat them right away skip this step.
We froze all of them but 16 for our appetizer.
After they are frozen just vac pack them for later use.
We had some dough left over so we ran it thru the fettuccini attachment & froze these for later use also.
For the appetizers, in a pan melt 1/2 stick of butter & 1/2 cup EVOO.
We had some homemade tomato/basil marinara sauce in the freezer.
So we heated it up for the dipping sauce.
We kept out 16 ravioli's for frying.
One egg beaten for the first dredge, then Panko, Parm, & parsley for the coating.
The pan is hot & ready for the ravioli's. Unfortunately I didn't get any photo's of the ravioli's in the pan.
The oil was hot & they were frying up real fast. I had to keep flipping them over & just didn't have a chance to take a pic.
But here they are ready to eat.
Our appetizer turned into our dinner. They were very filling & we couldn't even eat the last one.
This was the first time I have ever coated & fried these, but it won't be the last.
This would be a perfect appetizer for company.
Thanks for looking folks!
Al
This time we decided to fry them & use the marinara as a dipping sauce.
Sorry guys no smoking or smoked meat involved.
Here is how we started:
This is the dough & filling recipe.
Using a dough hook in the KA.
Then kneading it by hand.
Wrap in saran wrap & let it rest for 30 minutes.
Divide it into 5 equal pieces.
Next spray the ravioli maker with Pam & dust with flour.
If you have the pasta attachment, roll the dough out to # 4.
Then lay the dough on the plastic part of the pasta maker. This is not how the directions say to do it, but we found out by experience.
This is the easiest way to do it. Just push the dough down in the holes.
Next mix up the filling. The first batch we went by the recipe, but the second batch we cut down on the ricotta & added some Mexi-cheese.
A small cookie dough scoop works well to get the same amount of filling in each hole.
Push the filling in with your finger, so all the air is out, but don't overfill them.
Lay a sheet of pasta over the top & try to stick the edges together.
Then flip it over.
Take the plastic piece off, it will come right off if you had sprayed it with Pam & floured it first.
Put the metal part on & push it into the dough.
Flip it over & use a rolling pin to seal the ravioli's & separate them.
Remove the outer edge of dough.
And make sure you can see the metal edge between all the ravioli's.
Flip it over on the counter.
Release the ravioli's.
Put them on a piece of parchment paper & into the freezer. If your going to eat them right away skip this step.
We froze all of them but 16 for our appetizer.
After they are frozen just vac pack them for later use.
We had some dough left over so we ran it thru the fettuccini attachment & froze these for later use also.
For the appetizers, in a pan melt 1/2 stick of butter & 1/2 cup EVOO.
We had some homemade tomato/basil marinara sauce in the freezer.
So we heated it up for the dipping sauce.
We kept out 16 ravioli's for frying.
One egg beaten for the first dredge, then Panko, Parm, & parsley for the coating.
The pan is hot & ready for the ravioli's. Unfortunately I didn't get any photo's of the ravioli's in the pan.
The oil was hot & they were frying up real fast. I had to keep flipping them over & just didn't have a chance to take a pic.
But here they are ready to eat.
Our appetizer turned into our dinner. They were very filling & we couldn't even eat the last one.
This was the first time I have ever coated & fried these, but it won't be the last.
This would be a perfect appetizer for company.
Thanks for looking folks!
Al
