As you may know already, I enjoy making Italian food. Here's a new recipe I made after tasting my first Toasted Ravioli in St. Louis one spring. Enjoy!
To prepare the pasta dough, in a large shallow bowl, sift together the flours and salt. Make a well in the center and add the eggs and olive oil, whisking to combine. Using a fork or your fingers, begin to incorporate the flour into the egg mixture and knead until all of the liquid is absorbed by the flour, 4-5 minutes. Roll the dough into a ball and cover with plastic wrap. Allow to set for 30-40 minutes.
Prepare the Filling
Meanwhile, prepare the filling. In a large skillet, brown the hamburger and sausage. Drain. Place in a food processor. Add the cheese and process for 30-60 seconds. Add the egg, garlic, parsley, salt, pepper, and nutmeg. Pulse several times until finely mixed together. Place the filling in a bowl. Cover and refrigerate until ready to use.
Assemble the Ravioli
To make the ravioli, divide the pasta dough into two pieces and roll out with a pasta roller to a thickness of 1/8". Lay out one sheet of dough on a lightly floured surface.
Distribute spoonfuls of filling on the bottom sheet of dough, about 2 inches apart. Brush around the filling with some egg wash. Carefully lay a second sheet of dough on top and press the edges together with your fingertips. Use a round or square ravioli cutter to make the ravioli pieces, pinching the edges shut to ensure closure. Repeat until dough and filling has been used up. Place prepared ravioli on a sheet pan lined with waxed paper.
Fry the Ravioli
In a large Dutch oven, pour enough oil to cover ravioli, about 1/3 full. Heat over medium heat until deep-frying thermometer reaches 350 degrees F.
In a shallow bowl, whisk the three eggs and cream. Place breadcrumbs and Parmesan in another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture to coat. Working in batches of 3-4, carefully drop the ravioli into the oil and fry until golden brown, 2-3 minutes, bringing oil back up to desired temperature between batches. Place on wire racks to drain and keep warm by covering with aluminum foil.
Serve with your favorite Marinara sauce and freshly grated Parmesan. Makes 20-24 ravioli.