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Ingredients
- 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
- Â Â (to make 32 squares)
- 1 lrg egg
- 2 Tbsp. water
- 1/2 c. dry bread crumbs
- 1Â 1/2 tsp Essence
- Â Â (see Bayou Blast recipe)
- 2 c. vegetable oil for frying
- 2 tsp extra virgin olive oil
- 1/2 lb warm Italian sausage
- Â Â (or possibly 1/4 lb warm sausage and 1/4 lb
- Â Â 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
- Â Â 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
Directions
- In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper and mix well.
- 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.
- Heat the oil in a pot over medium-high heat.
- 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.
- 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.
- 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.
- Remove from the heat, and cover till needed. (
- Makes about 2 1/2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 1444 | |
| Calories from Fat 1251 | 87% |
| Total Fat 141.12g | 176% |
| Saturated Fat 21.52g | 86% |
| Trans Fat 2.81g | |
| Cholesterol 129mg | 43% |
| Sodium 1823mg | 76% |
| Potassium 824mg | 24% |
| Total Carbs 25.5g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.91g | 7% |
| Protein 21.21g | 34% |
