Fried Ravioli with Marinara

Hey there!  It's a beautiful Tuesday and I'm here trying my darnedest to convince you to make pasta in the middle of your week. 

Homemade pasta has such an impressive reputation.  If we as much as admit to owning a pasta press the eyes of admiration are sure to bat in our direction. 

Now, I have no agenda to detract from the welcome praise and applause, but I really do not know why fresh pasta receives such accolades.  Let's think about it for a moment...

Requirements: Two hands and a pasta press. 

Ingredients: Flour + Eggs.

Qualifications: Play-dough skills must be at a K-5 level. 

I mean, it's not exactly difficult.  It's actually the opposite of difficult, which is defined as "this is why you should just put that frozen pizza back in the case and make ravioli for dinner tonight."  I looked it up.

As I see it, the only requirement for homemade pasta is a bit of patience.  Well, patience, and a pasta press.

So, let's dive into this newfound obsession of mine, and talk about how easy it is to make homemade ravioli a weeknight reality. 

These days I am trying hard to find my weeknight groove and I really love being able to have at least one component of dinner already prepared.  I'm not one of those Sunday afternoon meal-preppers though.  I have so much respect, but so little energy for that right now.  That is why I have been working on making basics, such as marinara or fresh pasta, in large batches, and finding different ways to use them throughout the week. 

I like to make a big batch of my favorite marinara sauce at the beginning of the week (often while I'm preparing dinner), and keep it on hand for chicken parmesan, pizza night, or ravioli-dipping. It is twenty minutes well spent. 

There is no "best part" to these ravioli.  They are so, so, so ridiculously wonderful that you cannot possibly single out one part.  However, the fact that they can be made in large batches and frozen certainly adds to their allure. 

The pasta dough itself comes together in about twelve minutes and then it has to rest for a half of an hour.  While the dough rests, the panko breading and egg wash can be assembled. 

Rolling out the dough is so satisfying.  

I used a piping bag to pipe 1 1/2 teaspoon dollops of ricotta onto my pasta sheet.  In order to get the spacing just right, I like to stamp the outline of the ravioli press onto the pasta before piping on the ricotta.  This gives a template to work within that will really help in keeping things uniform. 

I learned that air bubbles are a major thing when it comes to ravioli.  After laying the second sheet of pasta atop the first, you will want to gently press around the ricotta to prevent the ravioli from becoming a pillow of air when you seal it. 

Now, you can call it a day if you would like.  Just lay those frilly squares out onto a baking sheet and freeze for two hours, until solid, and then transfer to an airtight freezer bag.  So many possibilities will be at your fingertips.   

If homemade pasta is impressive, then a freezer stocked with homemade ravioli is amazing. 

Or, you could freeze only half of your creations, place a big pot of salty water on the stove, and just jump right into the magical world that is fried ravioli. 

The ravioli are boiled for a brief three minutes before being coated in flour, egg wash, and well-seasoned panko.  Then, they are dropped into the fryer to become crisp and golden and wonderful. 

 So, let's step back a moment.  With an ample amount of forethought and some minor preparations, nearly every component of this dish can be made in advance.  The ravioli can be cooked from frozen, the sauce reheated, and the panko seasoned in advance and stored in an airtight container. 

Hm. Maybe homemade pasta is pretty impressive after all. 

The moment you crunch down on one of these chewy, ricotta-stuffed pillows of paradise you will be turning your kitchen into a pasta factory.  

Quick and easy never tasted so good.

Sincerely, 

Pedantic Foodie

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Fried Ravioli with Marinara Sauce

makes 4 servings (16 ravioli)

for the marinara sauce

• 1 1/2 tablespoons olive oil

• 2 cloves garlic, minced

• 1, 28-ounce can of diced tomatoes in tomato juice

• 1 1/2 teaspoons kosher salt

• 1-2 teaspoons granulated sugar

In a small, 2-quart saucepan, heat oil over medium high heat.  Add the garlic and cook until the garlic just begins to brown, then add tomatoes.  

Bring the sauce to boil, then reduce heat and simmer for 15 minutes.  Remove from heat and transfer to a blender; blend until smooth.  Stir in kosher salt and sugar to taste.  The amount of sugar will highly depend on the sweetness of the tomatoes. 

This sauce can be made in advance and stored in the refrigerator for up to two weeks.  

for the ravioli

• 2 cups all-purpose flour

• 3 eggs (2 if using very large eggs)

• 1/2 cup whole milk ricotta

Turn the flour out unto a large, cleaned section of your countertop and push the flour out to the edges of the mound, forming a wide well.  

Crack the eggs directly into the center of the well and use a fork to beat the eggs, scooping up a bit of flour from the edges as you work.  Continue working the flour into the eggs until a rough dough has formed, then use your hands to shape it into a rough ball. 

Knead the pasta for ten minutes.  This will give your arm quite a workout, but it will result in a lovely, smooth dough.  When you are done, the dough should be smooth and firm, but not too sticky or overly dry. 

Cover the dough with plastic wrap and refrigerate for 30 minutes.  Place ricotta in a pastry bag. 

Flatten the rested dough into a disc and run it through your pasta roller, one time on each setting, until you have reached the third to the last setting.  

Divide the sheet of pasta into two equal sheets.  Take your ravioli stamp and lightly stamp one sheet of the dough so that you have a light outline of the space you will work in.  You should be able to do two rows of ravioli. 

Pipe two rows of ricotta (about 1-1 1/2 teaspoons each) into the center of reach ravioli outline, then cover with the remaining sheet of pasta.

Using your fingertips, press lightly around each mound of ricotta to prevent any air bubbles from forming, then use your stamp to punch out 16 even raviolis.

Cook’s Note: At this point, you can lay the ravioli out onto a sheet pan and freeze for two hours; until solid.  Then, transfer the frozen ravioli to a zip-top bag and store for up to 2 weeks.  

for the coating and frying 

• 4 eggs

• 1/4 cup whole milk

• 2 cups panko bread crumbs

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• 1 teaspoon dried thyme

• 1 1/2 cups all-purpose flour

• vegetable oil (for frying; about 4 cups)

• sea salt

Line a large baking sheet with paper towels and place a cooling rack on top. 

In a medium bowl, combine eggs and milk and whisk thoroughly.  In a separate bowl, combine panko, garlic powder, onion powder, and dried spices.  Place the flour in a third bowl. 

Set a large pot of water over high heat and season with salt.  When the water is boiling, drop ravioli and boil for 3 minutes; drain immediately. 

Dip the still-hot ravioli in flour and shake to dust off the excess.  Dip in egg wash and then coat with the seasoned panko.  Lay the coated ravioli on a drying rack.

Fill your deep fryer with 3-inches of vegetable oil and heat until it has reached 350 degrees F. 

Drop the ravioli in the hot oil, working two at a time, and fry for one minute on each side.  Transfer the ravioli to the prepared cooling rack and sprinkle with sea salt immediately after frying.  Allow the ravioli to cool for five minutes before serving.  Serve alongside hot marinara sauce for dipping.  Enjoy! 

Truffle & Brie Macaroni and Cheese with Lobster Tail

I know I am an incurably fickle lady, and that my stance on this subject will likely change a million times over, but right now, at this moment, if I had but one meal left to eat on this earth, it would be this gloriously-creamy macaroni and cheese.  With a side of seared scallops, of course. 

Several weeks ago I had the best sandwich of my life.  Carbs covered in cheese and stuffed inside more carbs.  We were star-crossed from the start. 

Though the idea of a pasta sandwich immediately enthralled me, there were so many ways to go wrong.  But that sandwich, that life-changing sandwich danced around every possible error and glided past the finish line of perfection.  If it is possible to fall in love with two slices of bread, that definitely happened to me. 

You may remember the time where my sweetheart and I set out to discover the very best macaroni and cheese, and I still LOVE the recipe that we declared to be our favorite.  However, when I tried that macaroni and cheese, at a tiny little bistro, I suddenly realized that our macaroni and cheese needed the "something extra" that was taking their version past wonderful and into the realm of culinary perfection. 

The secret was and is truffle oil.  

And...now I am obsessed. 

If you see me snapchatting truffle oil-enchanced cereal please call for help.  

I know I am getting so many eye rolls for this, and I know a huge percentage of chefs would throw that little bottle right into the trash.  But darn it, I love what truffle oil can bring to the table when it is used reservedly. 

That counts double when you are using it with cheese.  Truffle oil almost has the flavor of a very strong rind from an aged cheese.  It's earthy, potent, and slightly musty - but not in a grandmother's basement kind of way.  It just lifts the already wonderful flavors of your cheeses to the next level. 

The base of this recipe is identical to my original macaroni and cheese, except that this is the stovetop version, which translates to super creamy. 

Oh, how do I love brie?  Let me count the wheys.  HA!  Haha!  

My dad is laughing right now.  We might be the only ones, but that's okay. 

Like all things that are smooth and creamy, this cheese sauce begins with a roux.  

You remember how to make a roux, right?  Butter is melted, flour is whisked in, and then they cuddle together in the hot pan for a bit, until the raw flour flavor has cooked off.  Whole milk is slowly whisked in and then seasoned with salt, pepper, and nutmeg.  After the sauce has thickened, the shredded gruyere and cubed brie are stirred in.  

Because this macaroni and cheese did not already seem indulgent enough, I added lobster tails.  

I steamed my lobster tails, and then soaked them in a mixture of rich, French butter, and reduced Sauvignon Blanc. 

The lobster turned into buttery, wine-soaked pillows.

Oh if you only knew the torture of knowing how wonderful this dish is, and having to stare at these pictures, but not being able to eat it.

I used a large, ridged macaroni for this dish and I preferred it so much over the standard elbow variety for soaking up this glorious cheese sauce. 

Dear Santa, I'd like a hot tub full of this macaroni and cheese, please.  

Ahhhh, I died. 

I used two, good sized lobster tails for this recipe, and it was enough.  Of course, is there ever really enough lobster?  Um, no.  

Next time, I might opt for four tails.  Why not?

Did anything ever look more sumptuous?

I am already planning to make this for our first wedding anniversary.  What's better than celebrating one love affair with another?

Not a single thing.

I should probably just stop blogging now, there's no way it will get better than this.

Sincerely, 

Pedantic Foodie

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Truffle & Brie Macaroni and Cheese with Lobster Tail

serves 8

for the lobster

- 10 ounces lobster tail meat (2 medium-sized tails)

- 1/4 cup Sauvignon Blanc 

- 2 tablespoons salted european butter 

Prepare your lobster by cutting through the top part of its shell (the smooth, curved side) with a sturdy pair of kitchen shears.  Cut a slit down the center, starting at the top of the tail, and stopping when you get to the fanned part of the tail. 

Fill a sauté pan with about 1/4-inch water.  In my pan, that was three cups of water.  

Place the pan over medium-heat heat and bring to a simmer.  Add lobster tails and reduce heat to medium.  Cook, covered, for 8 minutes. 

Remove the tails from the water and allow to cool before removing the shells.

Cut the meat into 1/4-inch cubes.  

In a small frying pan, slightly reduce 1/4 cup of Sauvignon Blanc over medium-high heat.  After about 3-4 minutes of heavy simmering, reduce the heat to low and stir in butter.  Once the butter has melted, remove the pan from the heat and toss the chopped lobster in the sauce.  

for the macaroni & cheese

- 1 pound dry macaroni 

- 3 tablespoons unsalted butter

- 1/4 cup all-purpose flour

- 1 teaspoon fine salt 

- 1/8 teaspoon freshly grated nutmeg

- freshly ground black pepper 

- 3 cups whole milk 

- 8 ounces double or triple cream brie, cut into cubes and rind removed 

- 1 1/2 cups gruyere, grated 

- 1/2 teaspoon quality black truffle oil

Bring a large pot of generously salted water to a boil and cook your macaroni for about 10 minutes, until it is just al dente.  While the pasta is cooking, prepare the cheese sauce.  

Heat whole milk until warm.  

In a large sauté pan, melt butter over medium-high heat.  Sprinkle in flour whisk to form a roux.  Cook, whisking constantly for 2-3 minutes.  When the roux has become slightly golden, add salt, pepper, and nutmeg.  While continuing to whisk constantly, slowly stream in warmed milk.  

Bring the sauce to a simmer and reduce heat to medium.  Cook for 5-7 minutes, until thickened.  Remove from heat and stir in brie and grated gruyere.  When all the cheese has melted, taste the sauce and adjust salt and pepper, if necessary.  Stir in truffle oil. 

Add your strained, cooked macaroni to the cheese sauce and stir to coat the pasta in the sauce.  Toss in the lobster, along with its cooking liquid and serve immediately.  Enjoy! 

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