Charlie Gitto's Toasted Ravioli
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
43
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3.5 cups
Flour1 cup
Water1
Salt450 g
Beef (cubed)450 g
Veal (cubed)1 cup
Onion (chopped)1 cup
Celery (chopped)1 cup
Carrot (chopped)1.5 cups
Spinach (cooked, chopped)2 cups
Milk4 cups
Seasoned Bread CrumbsDirections:
1
For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough
2
Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes
3
Wrap in plastic wrap and set aside
4
Preheat the oven to 350 degrees F
5
For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour
6
Let cool
7
Add the spinach, then grind ingredients in a meat grinder with a fine grind
8
Add the eggs and cheese, and mix well, to create a paste-like texture
9
Roll out the dough on a floured surface using a rolling pin
10
Make a large, very thin layer of dough
11
Spread out a thin layer of filling on half of one side of the dough, using a spatula
12
Fold the dough end over the filling side of the dough
13
Mark the filled dough with a ravioli marker (ravioli rolling pin)
14
Cut ravioli out using a ravioli cutter
15
Freeze until hard
16
To bread the ravioli: Make an egg wash by mixing together the eggs and the milk
17
Add the ravioli to the wash, then dip in the seasoned bread crumbs
18
Refreeze until ready to fry
19
Preheat a deep fryer to 350 degrees F
20
Fry the ravioli until golden brown
21
Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side