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Wedding Ravioli: Krafi (Mario Batali) Recipe

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Wedding Ravioli: Krafi (Mario Batali)
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Ingredients
14
Count
Nutrition
652
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Prepare the pasta dough according to the recipe.
  2. Soak the raisins in the rum to rehydrate. In a large bowl, beat the eggs and sugar together until the yolks are pale. Add the fontina, Parmigiano-Reggiano, hydrated raisins, and bread crumbs, mixing well. Add the citrus zests and mix well by hand. Set aside.
  3. Roll the pasta out to the second-thickest setting on a pasta-rolling machine. Using a biscuit cutter or water glass, cut 3-inch circles from the dough. Spoon tablespoonfuls of the filling onto the center of half of the circles and top each filled circle with an unfilled circle, pressing to release any air bubbles before sealing the edges with moistened fingertips.
  4. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  5. In a small saucepan, heat the butter over medium heat to melt and warm it through.
  6. Cook the krafi in the boiling water until tender and cooked through, about 6 minutes. Drain the pasta and turn out into a serving bowl. Drizzle the melted butter over, top with grated Parmigiano-Reggiano and serve immediately.
  7. Basic Pasta Dough:
  8. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
  9. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
  10. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
  11. Roll the pasta out on a pasta rolling machine to the desired thickness.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 652.43 Kcal (2732 kJ)
Calories from fat 323.15 Kcal
% Daily Value*
Total Fat 35.91g 55%
Cholesterol 224.12mg 75%
Sodium 279.96mg 12%
Potassium 228.48mg 5%
Total Carbs 60.11g 20%
Sugars 7.51g 30%
Dietary Fiber 2.65g 11%
Protein 20.4g 41%
Vitamin C 4.4mg 7%
Vitamin A 0.3mg 9%
Iron 1.8mg 10%
Calcium 128.5mg 13%
Amount Per 100 g
Calories 360.7 Kcal (1510 kJ)
Calories from fat 178.66 Kcal
% Daily Value*
Total Fat 19.85g 55%
Cholesterol 123.91mg 75%
Sodium 154.78mg 12%
Potassium 126.32mg 5%
Total Carbs 33.23g 20%
Sugars 4.15g 30%
Dietary Fiber 1.46g 11%
Protein 11.28g 41%
Vitamin C 2.4mg 7%
Vitamin A 0.2mg 9%
Iron 1mg 10%
Calcium 71.1mg 13%

* 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

  • 15.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

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