St. Louis-Style Toasted Ravioli
By Chef Josiah Citrin
Yield: About 45 pieces
For the Filling:
¼ cup Extra virgin olive oil
1 each Small carrot (finely diced)
1 each Celery stalk (finely diced)
1 each Small onion (finely diced)
2 each Garlic cloves (finely chopped)
1½ cups Cooked spinach (chopped)
1½ lbs. Ground veal (can substitute with beef)
1 cup Parmigiano-Reggiano (grated)
3 each Eggs (beaten)
Sea salt and fresh ground pepper to taste
For the Dough:
1½ cups All-purpose flour
1½ cups Semolina flour
½ tsp Salt
2 each Eggs
½-¾ cup Warm water
For the Egg Wash:
1 each Egg
1 Tbsp. Milk
For the Breading:
4 each Eggs (lightly beaten)
1 cup Heavy cream
2 cups Italian bread crumbs
Canola oil for frying
2 cups Marinara sauce
½ cup Parmigiano-Reggiano (grated)
- In a large bowl, sift flour and semolina together and mix with a whisk to combine.
- In the bowl of a food processor, combine flour, salt, eggs and about half of the water. Process, adding water slowly.
- After all water is added, feel the dough. It shuold appear crumbly, but should hold together when pushed. If it's too dry, add more water.
- Process until dough makes a "thumping" noise as it moves around the bowl, and is almost combinged into one big mass. Dump onto a lightly floured surface and knead until smooth (about two minutes), incorporating flour if the dough is too sticky. Dough should be soft but not sticky at this point. Cover the dough with a clean kitchen towel and let rest for one hour.
- In a large sauté pan set over moderately high heat, heat olive oil.
- Add chopped carrot, celery, onion and garlic and sauté until vegetables are tender.
- Add ground veal and cook, stirring, until meat is cooked through. Season to taste with salt and pepper.
- Transfer the cooked veal to a bowl and let cool for 15 minutes.
- Add the beaten eggs, cheese and cooked spinach. Mix well.
- Let cool in the refrigerator until ready to roll out the ravioli.
- Prepare an egg wash with one egg and a tablespoon of milk.
- After dough has rested, cut in half and roll out each half on a lightly floured surface. Roll dough until it is very thin (about 1/8-inch thick).
- Drop about 1½ teaspoons of filling about two inches apart onto one of the dough sheets. When sheet is covered with filling, brush egg wash around the filling cover with second sheet of dough. Using your fingers, gently press dough between the fillings.
- Using a ravioli cutter or a ravioli wheel, cut out the ravioli. Place ravioli onto wire racks and allow to dry for one hour before cooking. (This is crucial or the dough will not hold together and if freezing the ravioli, you still need to allow to dry first!).
- Place the ravioli in the freezer for about 20 minutes.
- Whisk remaining three eggs and cream in a shallow bowl.
- Place the breadcrumbs in another shallow bowl. Dredge in the egg mixture, followed by the breadcrumbs.
- Once all the raviolis are breaded place in the freezer until ready to use.
- In a large heavy pan, pour oil to depth of two inches.
- Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, one minute on each side or until golden.
- Drain on paper towels. Sprinkle with cheese and serve immediately with hot marinara sauce.