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Receta Fried Ravioli With Hot Sausage Ragu
by Global Cookbook

Fried Ravioli With Hot Sausage Ragu
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Ingredientes

  • 1/2 c. fresh ricotta
  • 1/4 c. grated mozzarella
  • 1/4 c. grated provolone
  • 1 x egg yolk
  • 1 tsp chopped garlic
  • 1 Tbsp. minced parsley
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 x fresh pasta sheet, abt 11" by 14" cut 2" squares (to make 32 squares)
  • 1 lrg egg
  • 2 Tbsp. water
  • 1/2 c. dry bread crumbs
  • 1 1/2 tsp Essence (see Bayou Blast recipe)
  • 2 c. vegetable oil for frying
  • 2 tsp extra virgin olive oil
  • 1/2 lb warm Italian sausage (or possibly 1/4 lb warm sausage and 1/4 lb sweet sausage
  • 1/2 c. minced yellow onions
  • 3/4 tsp chopped garlic
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp dry basil
  • 1/8 tsp dry oregano
  • 1/8 tsp freshly-grnd black pepper
  • 1 x bay leaf
  • 1 can whole peeled tomatoes - (15 ounce) minced, and juices reserved
  • 1 can tomato sauce - (8 ounce)
  • 1 Tbsp. tomato paste
  • 1/4 c. dry red wine
  • 1/4 c. heavy cream
  • 1 pch sugar

Direcciones

  1. In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper and mix well.
  2. Place 16 of the pasta squares on a lightly floured surface. Place about 1 Tbsp. of the cheese mix into the center of each square. Lightly wet the edges with water with a fingertip, and top with a plain pasta square. Press to seal the edges.
  3. Heat the oil in a pot over medium-high heat.
  4. Beat the egg with the water. In a separate bowl, combine the bread crumbs with the Essence. Dip the ravioli in the egg wash and then into the bread crumbs, one at a time. Add batches to the warm oil and fry till golden, about 2 min. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining ingredients and serve warm with the Warm Sausage Ragu.
  5. Warm Sausage Ragu: In a medium pot, heat the extra virgin olive oil over medium heat. Add in sausage and cook, stirring, till brown and the fat is rendered, about 4 min. Add in the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and bay leaf, and cook, stirring, till soft, 4 min.
  6. Add in the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, till thick and the flavors are blended, about 30 min, adding water as necessary to keep from getting too thick.
  7. Remove from the heat, and cover till needed. (
  8. Makes about 2 1/2 c.)
  9. This recipe yields 4 servings.