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Fried Ravioli

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Source: The Italian Gourmet

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Active Time:  35 Minutes
Total Time:  1 Hour 20 Minutes
Yield:  Serves4

The ingredients for this pasta filling are similar to those used in some savory baked tarts made in Liguria.

RECIPE INGREDIENTS

For the filling:

2/3 cup fresh, or 1/3 cup dried cannellini beans

2 lb pumpkin, coarsely chopped

1/3 cup long-grain rice, cooked

2 eggs, beaten

1/2 cup freshly grated parmesan cheese

1/4 cup pecorino cheese

1 garlic clove

1/2 cup flat-leafed parsley

1/2 cup chopped marjoram

salt and freshly ground pepper

4 tablespoons extra-virgin olive oil

For the pasta:

4 1/3 cups all-purpose flour

Pinch of salt

olive oil for frying

DIRECTIONS

FOR THE FILLING: Cook the cannellini beans in boiling, salted water for 35 minutes, or until tender. If using dried beans, soak them for 12 hours in cold water, before cooking for 45 minutes, or until tender. Drain.

Preheat the oven to 350 degrees F. Bake the pumpkin for 30 minutes, or until tender. Cool. When thoroughly dry, combine the pumpkin, rice and beans. Stir in the eggs, cheeses, garlic and herbs. Season to taste, add the olive oil and mix.

FOR THE PASTA: Work the flour and salt with enough water to make a very soft dough. Let it rest for at least 30 minutes, covered with a damp cloth.

Roll the pasta until 1/16 in thick. Cut it into 4 in squares. Place 1 tablespoon of the filling in the center of each square. Fold the dough over diagonally to form large triangles.

Fry the ravioli in very hot oil. Remove with a skimmer when golden brown. Serve at once.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Plump and Saucy: Stuffed Pasta

Nutrition Facts per Serving
Yield: Serves4

Calories:

974

Fat. Total:

31g

Fiber:

Carbohydrates, Total:

141g

Sodium:

1011mg

% Cal. from Fat:

29%

Cholesterol:

121mg

Protein:

31g

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