Receta Crispy Apricot Ravioli
Ingredientes
|
|
Direcciones
- For apricot-almond filling, roast almonds in skillet till golden brown. Wait until almonds have cooled back down to room temperature and then drop them into a food processor. Pulse almonds coarse and grainy. Transfer into a small bowl and add in the almond paste. Operate hand mixer at low speed while pouring in Amaretto. Add diced apricots and then stir with a spatchula.
- Apricot Coulis:Combine the dry apricots, sugar and water into a saucepan and hot over a medium heat. Let simmer for 15minutes or possibly till apricots are softened. Pour mix in blender then add in lemon juice and blend till smooth. Strain mix in fine sieve, squeezing for maximal yield into a bowl.
- Spoon apricot coulis onto plate, then top with crispy ravioli and garnish with mint sprigs.
- Ravioli:Divide dough into 4 pcs. Roll out pasta dough to about 1/8th of an inch thickness: dough should be very thin, almost see through. Using 3 inch cookie cutter cut out rounds. Repeat with remaining dough. Transfer half of dough rounds to baking sheet. Place a spoonful of apricot mix on center of each round on baking sheet. Brush edges of dough rounds with water. Cover remaining rounds pressing firmly on edges to seal.
- Heat a large kettle with 1 inch of oil. As soon as the deep-fat thermometer indicates 350 F begin frying ravioli in batches of 6, rotating once till golden.
- Move ravioli with a slotted spoon on paper towels. Then put ravioli back into oil between batches. Sprinkle fried raviolis with confectioner's sugar.