Homemade Toasted Ravioli

5 from 1 vote

Try this Toasted Ravioli Recipe inspired by a trip to St. Louis. Tender pasta wrapped around a filling of beef, pork, herbs, and cheese, then fried to a crispy crumb.

Prep Time45

Cook Time30

Rest:30

Total Time1 45

Course: Appetizer

Cuisine: American, Italian

Keyword: Cheese, Deep Fried, Marinara, Ravioli

Servings:

Calories: 526kcal

Equipment

Ingredients

Pasta Dough

1 cup 00 pizzeria flour Buy Here.
1 cup Semolina Flour Buy Here: Semolina Flour
1/2 teaspoon kosher salt
3 large eggs
1 tablespoon Extra Virgin Olive Oil

Ravioli Filling

1/2 pound ground beef cooked and drained
2 links Italian sausages skins removed, cooked and drained
8 oz. provolone cheese shredded
8 oz. mozzarella cheese shredded
1 large egg beaten
1 tablespoon minced garlic
1 tablespoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg

Coating

4 large eggs lightly beaten
1 cup heavy cream
2 cups Italian seasoned breadcrumbs
1/8 cup Parmesan cheese grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Peanut oil or Lard for frying

US Customary - Metric

Instructions

Make the Pasta

To prepare the pasta dough, in a large shallow bowl, sift together 1 cup 00 pizzeria flour 1 cup Semolina Flour, and 1/2 teaspoon kosher salt. Make a well in the center and add 3 large eggs and 1 tablespoon Extra Virgin 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 1/2 pound ground beef and 2 links Italian sausages. Drain. Place in a food processor.
Add the 8 oz. provolone cheese, 8 oz. mozzarella cheese and process for 30-60 seconds. Next add 1 large egg, 1 tablespoon minced garlic, 1 tablespoon dried parsley, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon freshly ground 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 stamp to make the ravioli pieces, pinching the edges shut to ensure closure. (May use fingers, fork prongs, or ravioli cutter.) 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 Peanut oil or Lard for frying to cover ravioli, about 1/3 full. Heat over medium heat until deep-frying thermometer reaches 350℉.
In a shallow bowl, whisk the 4 large eggs and 1 cup heavy cream. Place 2 cups Italian seasoned breadcrumbs, 1/8 cup Parmesan cheese, 1/2 teaspoon kosher salt, and1/2 teaspoon freshly ground black pepper 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.

Nutrition