Fried Sweet Cheese Ravioli With Honey
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Mix all cheeses and lemon peel in large bowl; set cheese mixture aside
2
Lightly flour 2 baking sheets
3
Mix bread flour and salt in another large bowl; mix in beaten eggs
4
Using fingertips, rub in butter a few pieces at a time until well blended
5
Add 1/2 cup water; stir to blend, adding more water by tablespoonfuls if dough is dry
6
Knead in bowl until dough comes together
7
Turn dough out onto floured surface; knead until smooth and elastic, about 10 minutes
8
Divide dough into 4 pieces
9
Roll out 1 dough piece on lightly floured surface to scant 1/8-inch thickness
10
Using 3 1/2-inch-diameter cookie cutter or biscuit cutter and using sharp knife as aid, cut out rounds
11
Repeat with remaining dough pieces
12
Transfer half of dough rounds to prepared baking sheets
13
Place 2 level tablespoons cheese mixture in center of each dough round on baking sheets
14
Brush edges of dough rounds lightly with water
15
Cover with remaining dough rounds, pressing firmly on edges to adhere and seal
16
Preheat oven to 300°F
17
Pour enough oil into heavy large pot to reach depth of 2 inches
18
Heat oil to 350°F
19
Add 3 to 4 ravioli at a time to hot oil in pot and deep-fry until golden, turning once, about 4 minutes
20
Transfer to paper towels to drain
21
Place ravioli on baking sheets and keep warm in oven while frying remaining ravioli
22
(Can be prepared 1 day ahead
23
Cool; cover and refrigerate
24
Place on baking sheets and rewarm in 350°F oven until heated through and cheese melts, about 10 minutes
25
) Place ravioli on platter
26
Drizzle with honey and serve hot
27
Mix all cheeses and lemon peel in large bowl; set cheese mixture aside
28
Lightly flour 2 baking sheets
29
Mix bread flour and salt in another large bowl; mix in beaten eggs
30
Using fingertips, rub in butter a few pieces at a time until well blended
31
Add 1/2 cup water; stir to blend, adding more water by tablespoonfuls if dough is dry
32
Knead in bowl until dough comes together
33
Turn dough out onto floured surface; knead until smooth and elastic, about 10 minutes
34
Divide dough into 4 pieces
35
Roll out 1 dough piece on lightly floured surface to scant 1/8-inch thickness
36
Using 3 1/2-inch-diameter cookie cutter or biscuit cutter and using sharp knife as aid, cut out rounds
37
Repeat with remaining dough pieces
38
Transfer half of dough rounds to prepared baking sheets
39
Place 2 level tablespoons cheese mixture in center of each dough round on baking sheets
40
Brush edges of dough rounds lightly with water
41
Cover with remaining dough rounds, pressing firmly on edges to adhere and seal
42
Preheat oven to 300°F
43
Pour enough oil into heavy large pot to reach depth of 2 inches
44
Heat oil to 350°F
45
Add 3 to 4 ravioli at a time to hot oil in pot and deep-fry until golden, turning once, about 4 minutes
46
Transfer to paper towels to drain
47
Place ravioli on baking sheets and keep warm in oven while frying remaining ravioli
48
(Can be prepared 1 day ahead
49
Cool; cover and refrigerate
50
Place on baking sheets and rewarm in 350°F oven until heated through and cheese melts, about 10 minutes
51
) Place ravioli on platter
52
Drizzle with honey and serve hot