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Toasted Ravioli and Basic Ravioli Dough (Robert Irvine) Recipe

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Toasted Ravioli and Basic Ravioli Dough (Robert Irvine)
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Ingredients
16
Count
Nutrition
108
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl. Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour.
  2. For the filling: Mix together all of the ingredients until fully incorporated in a bowl. Chill in the refrigerator for at least 20 minutes, or up to 1 hour.
  3. To assemble: Divide the rested dough into 2 equal-size pieces and roll out on a floured work surface to a thickness of 1/8-inch. On 1 dough sheet, distribute tablespoon-sized portions of the filling, at least 2 inches apart. Brush the edges of the dough with the egg wash. Carefully lay the second sheet of dough on top and press the edges shut with your fingertips. Use a round 1 1/2-inch ravioli cutter to portion out ravioli pieces, pinching the edges shut to ensure no air is trapped inside.
  4. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  5. Whisk the remaining 3 eggs and cream in a shallow bowl. Place the breadcrumbs and Parmesan into another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture. Working in batches, carefully drop the ravioli into the saucepan and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches. Place directly onto a cooling rack lined with aluminum foil to drain any excess oil.
  6. Serve with warm tomato sauce and freshly grated Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.34 Kcal (454 kJ)
Calories from fat 50.83 Kcal
% Daily Value*
Total Fat 5.65g 9%
Cholesterol 42.59mg 14%
Sodium 147.22mg 6%
Potassium 52.09mg 1%
Total Carbs 7.71g 3%
Sugars 0.36g 1%
Dietary Fiber 0.4g 2%
Protein 6.6g 13%
Vitamin C 0.2mg 0%
Iron 0.5mg 3%
Calcium 101.3mg 10%
Amount Per 100 g
Calories 223.1 Kcal (934 kJ)
Calories from fat 104.67 Kcal
% Daily Value*
Total Fat 11.63g 9%
Cholesterol 87.71mg 14%
Sodium 303.18mg 6%
Potassium 107.27mg 1%
Total Carbs 15.87g 3%
Sugars 0.74g 1%
Dietary Fiber 0.83g 2%
Protein 13.6g 13%
Vitamin C 0.5mg 0%
Iron 1.1mg 3%
Calcium 208.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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