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! 

COFFEE TALK

Fridays always seem to lie on the verge of absolute chaos, or emptiness and unsurity.  Last weekend really began Thursday afternoon, and was an unstoppable whirlwind until Sunday evening.  This weekend, however, there is a rather depressing, yet exciting void on the calendar.  No doubt that void conceals great amounts of laundry, but there are no great plans in the works as of yet, and I find myself quite happy with that. 

The lunacy of last weekend left me with an extra cozy amount of pocket money, so I indulged myself and bought a pair of overalls.  I bought said pair of overalls online, which may have been a mistake.  Thank goodness for return policies if it turns out that the seemingly large pockets do not do the backside of me any favors.  

I want to go really simple with my make-up during the warmer months of this year, and then try my darnedest to pull off a really bold lip.  I am smitten with this option right now but I cannot bring myself to press the “checkout” button quite yet…probably because my sister told me that there is no way I can pull it off.  On the other hand, my three-year-old flower girl was totally on board so I think it’s clear whose advice I should follow. 

This was probably the best thing I have read in weeks.  I think the Queen and I would get along splendidly.  As I was reading about her Highness’s two-fold breakfast, I realized that I often indulge in my own version of jentacular in the wee hours of the morning, though it is somewhat reversed.  Lately, I have been making my own breakfast along with Mr. Pedantic’s and taking it back to bed with me after I send him out the door.  Then, when I re-awaken at a more decent hour (i.e. 7am), I grab a cup of tea and a stray cookie (if I’m lucky), before heading out the door myself.  If it’s good enough for the Queen… 

Speaking of breakfast, I made these pancakes for dinner last night and I had completely forgotten how incredible they are.  Please, let them be apart of your weekend.  Maybe top them with a spoonful of whipped cream and lemon curd while you are at it.  

I might have picked out this candle solely because of the color, but I am now IN LOVE with this fragrance.  I love the fact that it is just floral enough to be springy, but not overly flowery.  

Have you seen this dreamy, fairytale-inspired soup pot?  I definitely need another pot.  I really do… 

I really liked this article, especially because I realized I am already practicing four out of the five steps pretty consistently.  It was a nice mid-week pat on the back.  Now that I am in the habit of grocery shopping consistently each week, I have to stay really organized.  Grocery shopping has had to become a strategic venture, but I’ve found that I enjoy it even more now.  On Sunday evening, I try to plan out my meals for the week, evaluate my pantry, then make my list and embark upon the markets Monday afternoon.  I have been using this app for the past couple of months and I am really happy with it - mostly because I can organize my categories by color.  It is a little too easy to delete items from your list though, so be careful of careless swiping.  Realizing that you accidentally crossed out your chocolate covered almonds is quite depressing. 

My greatest enemy to efficiency in grocery shopping has been my own pickiness.  I am trying to stick to only visiting three stores when I shop, but I have not been able to narrow it down any further.  Right now, it’s Aldi’s, Trader Joe’s, and Target (for non-grocery stuff).  I occasionally throw in Fresh Market, depending on my protein needs for the week.  It’s no surprise that it takes me about three hours each week to shop for two people.  However, I know what I like from each store and I actually find the shopping rather relaxing. 

I think I just wrote two paragraphs about grocery shopping.  I am not sure when I have ever sounded so house-wifey.  Weirdness.

Please do not hate me for totally jumping the gun, but, for those of you who will be planning Easter menus, may I suggest these Cinnamon Sugar Cheese Buns? 

Wishing you a wonderful donut-fueled weekend!

Sincerely,

Pedantic Foodie

Nutella-Stuffed Donut Holes with Vanilla Sugar

There is one story that has been far too long in coming. 

Back in November, Mr. Pedantic and I returned from our honeymoon with a great many stories and adventures to share, but none have elicited such laughter as the donut story.

THE SETTING: Borough Market and A Very Lovely Hotel Room 

THE CHARACTERS: The very newly married Mr. and Mrs. Pedantic

Exactly one week after our wedding day, we found ourselves in the bustling cornucopia that is Borough Market.  I ate so many things, but none of them impressed me more than what would become the goddess of all donuts.

The very best donut in the whole wide world. 

A sugar-encrusted pillow filled with the lightest, creamiest creme filling I have ever tasted.  I handed over my two pounds, and within moments I sent Mr. Pedantic back with another four to acquire more of these utopian pastries.  I cannot even begin to describe how amazing these donuts really were.  

Obviously, the wonder of that tiny stall’s donuts was no secret, because within moments of buying our first, they had sold out and we had to bite our lips and hope with all our hearts that their bakery truck would return with sweet reinforcements before we bid the market a sad farewell. 

Thankfully, the delivery boy came through, and we hopped back on the tube with two donuts in tow.  This time, my paper bag concealed the same pillow-like donut, but filled with a thick, blackberry jam.  Mr. Pedantic stuck with the creme.  I devoured mine the moment we returned to our hotel (typical), but Mr. Pedantic took only a few small bites and then gave his over to me.  We were but moments away from leaving for our dinner reservation, so I decided to show some restraint and tuck the treat away for later. 

We did have a small refrigerator in the room, but it was packed full with $12 bottles of water, so I did the most logical thing I could think of, I wrapped my donut up in its paper bag, and gently placed it in the very empty trash can.  

Now before you judge, there was thought behind my choice.  I did not want to just leave a seemingly unimportant paper bag on the table or nightstand, because I knew that the maids would be coming into clean and turn down the bed while we were out, and I did not want to risk my precious midnight snack being thrown away.  So, I put it in the trash can for safe keeping.  Surely they would not empty a trash can with only one thing in it.

We darted off to dinner and had the best steak in all the world for the second time, and then returned to our beautiful room.  I ran to the trash can and shrieked in horror, “MY DONUT - IT’S GONE!!”  Mr. Pedantic looked concerned and confused as he inquired as to why I had left something I was intending to save in the trash can.  He did not appreciate my logic. 

The maids had carried off my last bites of heaven, and I am still slightly bitter about the whole ordeal.

Of course, the hilarity has yet to wear off for Mr. Pedantic, and whenever there are leftovers my wonderful husband kindly suggests that we find a trash can for safe keeping.  *insert eye-roll*

While the tragedy was a humorous one, in my mind, the best part of the story is remembering the wonder of that glorious donut.

Over the years, I had attempted donuts on multiple occasions, but with little success.  They just were not quite right - certainly not the puffy pillows of my London dreams.

It was not until last week that I discovered the secret - shortening.  In order to get that really light, airy dough, we have to kiss butter goodbye and give a nod to the one thing I really wish was not in my pantry. 

The result is a donut that is almost as wonderful as those angelic puffs of happiness.  I tossed mine in some vanilla sugar - which you should certainly start making if you do not already - and then filled them with Nutella.  I have not quite mastered the magical pastry creme so I used another pretty magical filling that never disappoints. 

Not a one of these will be left in the trashcan.  I’ve learned my lesson.

Sincerely, 

Pedantic Foodie

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Nutella-Stuffed Donut Holes with Vanilla Sugar

makes about 60 / recipe adapted from Alton Brown

• 1 1/2 cups whole milk 
• 1/3 cup vegetable shortening 
• 1/3 cup warm water (about 100 degrees F)
• 1 tablespoon + 1 1/2 teaspoons instant yeast
• 2 eggs, well beaten 
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt 
• 1 1/2 teaspoons vanilla extract 
• 23 ounces all-purpose flour (plus extra for rolling out the dough) 
• 2 cups vanilla sugar* 
• 1/2 gallon vegetable oil 
• 1 heaping cup Nutella

Heat milk in a microwave-safe bowl until warm (about 100 degrees); about 3 minutes.  Stir the shortening into the warm milk until melted.  Allow the mixture to cool until just warm. 

Pour warm water into the work bowl of your stand mixer and sprinkle the yeast on top.  Allow the yeast to sit for five minutes.  Add the lukewarm milk and shortening mixture, eggs, sugar, salt, vanilla extract, and half of the flour.  Using the paddle attachment, mix on low speed until the flour is just incorporated and then increase the speed to medium and beat until well combined.  Reduce the speed to low and add the remaining flour.  Beat on medium speed until well combined.  

Switch over to the dough hook attachment and knead the mixture for 3-4 minutes; until the dough is very smooth and has started to pull away from the sides of the bowl.  The dough will still be very sticky, but resist adding more flour.  

Coat a large bowl with nonstick spray and place the dough into the bowl.  Cover with plastic wrap and place in a warm, dry area (I usually go for the top of my refrigerator), until doubled in size; about one hour. 

Turn the dough out onto a well-floured surface and roll out into a rectangle about 3/4-inch in thickness.  The dough will still be very, very soft.  Use a 1-inch biscuit cutter to punch out the donut holes and place them on a floured baking sheet.  You may re-roll any dough scraps to make more donuts, but only do this once so that the donuts will still be very tender. 

Cover the baking sheet with a paper towel and allow to rise for 30 minutes.  While the donuts are resting, prepare a frying station and the filling.

Line two large baking sheets with paper towels and set cooling racks on top.  Fit a pastry bag with a 1/4-inch tip and fill with Nutella.  Place the vanilla sugar in a pie plate or shallow bowl. 

Fill your deep fryer with 3 inches of oil and heat until the oil has reached 365 degrees F.  Once the oil has come to temperature, drop the donuts into the oil gently, working with 3 to 4 at a time.  Cook the donuts for 1 minute, then flip, and cook on the opposite side for another minute.  

Transfer the donuts to the vanilla sugar and toss to coat.  Set them on the cooling racks to cool slightly before filling them.  To fill, I used the narrow end of a spoon to punch a small hole into the center of the donut, but you could easily use a chopstick instead.  Then, I stuck the end of my pastry bag into the hole and filled them with about 1 teaspoon of Nutella.  If you have one of those fancy cupcake injectors, you can use that instead, just make sure the tip is not overly large. 

These donuts are best served warm with many cups of coffee and good conversation.  Enjoy! 

*Vanilla sugar is very easy to make, and is a wonderful way to use up empty vanilla bean pods that we would typically discard!  Just stick two or three beans into 2 cups of sugar and store in an airtight container.  Allow the sugar to sit for about a month before using.  This will give the sugar plenty of time to soak up the delicate flavors of the beans.