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Fried Cheese Ravioli
Fried Cheese Ravioli
You Are Sorted | P.103
Makes 16 ravioli
Ingredients
For the ravioli dough
250 g strong white flour 250g ‘00’ flour
1⁄2 tsp salt
140 ml water
60 ml vegetable oil 1⁄2 large egg
For the filling
250 g halloumi
400 g anari cheese or ricotta
1 sprig mint 1 large egg
To finish
1 large egg yolk
1 l vegetable oil
2 tbsp carob syrup or honey
1 tbsp sesame seeds toasted
Method
Tip both flours and the salt into a large mixing bowl and combine. Make a well in the centre and pour in the water, vegetable oil and the egg. Slowly incorporate the flour into the liquid until the dough comes together. Wrap the dough in Cling Film and rest in the fridge for 30 minutes.
Grate the halloumi into a mixing bowl and break the anari into small pieces over the top. Pick the mint leaves and finely chop them. Add them to the bowl with the egg. Mix the filling well.
Knead the dough then roll into a thin rectangular sheet (using a rolling pin or pasta machine) and add tablespoons of the filling across one long side of the sheet, leaving a small space between each spoonful.
Brush the dough between the filling with the egg yolk. Fold the dough on top of the filling and use fingers to press down around the filling, being careful to avoid air pockets. Cut the ravioli using a glass or a ring cutter and crimp the edges firmly with a fork.
Preheat a deep frying pan or saucepan of oil to 180oC. Only fill half full and never leave it unattended. Carefully lower the ravioli into the oil and fry until golden brown. Serve warm with a drizzle of carob syrup or honey. Scatter over the sesame seeds.
Fried Cheese Ravioli
Fried Cheese Ravioli
You Are Sorted | P.103
Makes 16 ravioli
Ingredients
For the ravioli dough
250 g strong white flour 250g ‘00’ flour
1⁄2 tsp salt
140 ml water
60 ml vegetable oil 1⁄2 large egg
For the filling
250 g halloumi
400 g anari cheese or ricotta
1 sprig mint 1 large egg
To finish
1 large egg yolk
1 l vegetable oil
2 tbsp carob syrup or honey
1 tbsp sesame seeds toasted
Method
Tip both flours and the salt into a large mixing bowl and combine. Make a well in the centre and pour in the water, vegetable oil and the egg. Slowly incorporate the flour into the liquid until the dough comes together. Wrap the dough in Cling Film and rest in the fridge for 30 minutes.
Grate the halloumi into a mixing bowl and break the anari into small pieces over the top. Pick the mint leaves and finely chop them. Add them to the bowl with the egg. Mix the filling well.
Knead the dough then roll into a thin rectangular sheet (using a rolling pin or pasta machine) and add tablespoons of the filling across one long side of the sheet, leaving a small space between each spoonful.
Brush the dough between the filling with the egg yolk. Fold the dough on top of the filling and use fingers to press down around the filling, being careful to avoid air pockets. Cut the ravioli using a glass or a ring cutter and crimp the edges firmly with a fork.
Preheat a deep frying pan or saucepan of oil to 180oC. Only fill half full and never leave it unattended. Carefully lower the ravioli into the oil and fry until golden brown. Serve warm with a drizzle of carob syrup or honey. Scatter over the sesame seeds.