Fried Mushroom Ravioli Dippers
Homemade pasta is always a treat. These fresh ravioli are stuffed with a cheesy, aromatic mushroom mixture—and then fried into decadent dippers. Add a zingy marinara and they'll be a hit at parties. Or whip up a batch for solo snacking alongside a glass of juicy Cabernet Franc.
- FOR FILLING:
- 1 pound mushrooms, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Pinch of parsley, finely chopped
- Pinch of thyme, finely chopped
- ½ cup parmesan cheese
- 3 tablespoons heavy cream
- FOR RAVIOLI:
- 3 cups all-purpose flour
- 1 cup semolina flour
- 5 eggs
- 6 tablespoons olive oil
- 1 cup water
- 1 tablespoon salt
- 1 egg mixed with 1 tablespoon water (egg wash)
- 1 cup milk
- Italian style bread crumbs
- Olive oil for frying
- Marinara sauce for dipping
- Heat olive oil in a large sauté pan over medium heat. Sauté mushrooms, garlic, parsley, and thyme until mushrooms are tender. Transfer mixture to mixing bowl and let cool.
- Once cool, stir parmesan cheese and heavy cream into mushroom mixture; mix until well combined. Set aside.
- Sift all-purpose flour, semolina flour and salt in a large mixing bowl. Add eggs, olive oil and water; mix until well blended - approximately 15 minutes, starting on a low speed then increasing or knead with hands if desired. Wrap dough tightly in plastic wrap and chill at least 30 minutes.
- Separate pasta dough into 8 parts and roll out into thin sheets, no thicker than a nickel.
- To assemble the raviolis, brush egg wash over a sheet of pasta. Drop filling mixture on top of the dough by tablespoon approximately two finger widths apart. Cover the filling with the top sheet of pasta, pressing the air from round each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife, pizza cutter or biscuit cutter. Seal the edges.
- Freeze raviolis approximately 3 minutes before cooking. (Raviolis can be stored in the freezer up to 5 days.)
- To cook, pour olive oil into a large frying pan, about 2 inches of oil. Heat the oil over medium heat.
- While the oil is heating, put the milk and the bread crumbs in separate shallow bowls. Dip ravioli in milk to coat completely. Allow the excess milk to drip off. Dip ravioli in the bread crumbs.
- Fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
- Serve with a bowl of marinara sauce for dipping.
- Pair with Peju Province Winery’s Cabernet Franc.
culture: the word on cheese https://culturecheesemag.com/