Toasted Ravioli


I N G R E D I E N T S

Pasta dough:

  • 2 1/4 cups of semolina
  • 3 eggs, beaten
  • 1 teaspoon of salt
  • 3 tablespoons of olive oil
  • 3 tablespoons of water

Pasta filling:

  • 1 cup of ricotta cheese
  • 1/3 cup of grated parmesan cheese
  • 1 clamshell container of fresh spinach, cooked and drained
  • 1 cup of cooked sweet Italian sausage
  • 1 egg

Pasta breading:

  • 2 cups of panko breadcrumbs
  • 1/4 cup of grated parmesan cheese
  • 2 teaspoons of oregano
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 egg

D I R E C T I O N S

  1. Mix the salt into the semolina. Form a well and pour in the eggs, oil, and water.
  2. Combine the ingredients with a fork.
  3. Knead the dough for about 10 minutes until it is elastic and no longer sticky.
  4. Let the dough rest and relax in a zip-lock bag for 20 minutes.
  5. Separate the dough into 8 workable-sized pieces and roll out each piece as thin as possible.
  6. Make the filling by pulsing the ricotta, parmesan, spinach, sausage, egg, salt, and pepper in a food processor.
  7. Form and fill the pasta using a ravioli maker.
  8. Combine the breadcrumbs, oregano, parmesan, salt, and pepper.
  9. Dip each ravioli in the beaten egg, drain, then toss in the breadcrumbs.
  10. Bake on a wire rack at 375°F  for 15-20 minutes, or until golden.
  11. Serve with you favorite dipping sauce.

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