I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito.
Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by 80%. You can also add chopped prosciutto, sundried tomatoes, basil, mozzarella in the filling as variations.
- Â¼ cup olive oil
- 5 cloves garlic â each sliced into 4
- 3 tablespoons yellow onion, diced finely
- 1 teaspoon dried basil
- Â½ teaspoon oregano - optional
- 1 28-oz can San Marzano whole, peeled tomatoes, then crushed in a food processor
- 1 cup water
- 1 tablespoon kosher salt
- Â½ teaspoon freshly ground black pepper
- 1 lb ricotta, drained
- 6 tablespoons grated Parmesan
- Some freshly ground black pepper
- 1 14-oz box frozen Puff Pastry Dough
- Some water
- Â¼ cup rice flour for dusting
- 3 cups olive oil
- Prepare the marinara sauce: Place olive oil, garlic, onions and basil (and oregano) in large sauce pan. Turn heat to medium and cook until garlic and onion are soft and lightly browned.
- Add crushed tomatoes to the saucepan with all their juices. Add 1 cup of water. Simmer half covered on medium heat for 30 minutes, stirring occasionally. Add salt and pepper to taste.
- Preparing the filling: Drain the ricotta and mix with parmesan and pepper. Set aside.
- Prepare the ravioli: Defrost the frozen puff pastry in the fridge for 3 hours. On a lightly floured surface, roll out the puff pastry till about Â¼ inch thick. Cut the pastry into 4-inch wide strips.
- Place a heaping teaspoonful of filling in little neat balls (or use a piping bag) on the bottom third of the pasta sheet at about 2â intervals. Lightly brush the edges with water. Fold the sheet over the filling and press firmly around the filling to shape the ravioli and remove the air bubbles; cut ravioli with a pastry cutter. Make sure the edges are firmly sealed and transfer to baking sheet that is lightly dusted with rice flour. Cover with a floured kitchen towel. Repeat with the remaining pastry.
- Frying the ravioli: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 F. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Do not overcrowd the oil lest it will reduce the temperature. Keep temperature constant at 325F by adjusting the flame. Using a slotted spoon, transfer the fried ravioli to rack set over a baking tray to drain. Sprinkle the fried ravioli with a little salt.
- Serve with a bowl of marinara sauce for dipping.
|Amount Per Serving||%DV|
|Serving Size 157g|
|Recipe makes 10 servings|
|Calories from Fat 676||92%|
|Total Fat 76.45g||96%|
|Saturated Fat 13.63g||55%|
|Trans Fat 0.0g|
|Total Carbs 6.03g||2%|
|Dietary Fiber 0.2g||1%|