Homemade fried rye flour ravioli from the South Tyrol.
User Reviews
5
Homemade fried rye flour ravioli from the South Tyrol.
Description
The dough is created by mixing rye flour and Italian '00' or soft wheat flour with a pinch of salt, extra virgin olive oil, and milk. Milk is added gradually until the dough forms and is kneaded until smooth and elastic. Resting the dough improves its pliability for rolling.
The filling blends well-drained ricotta with cooked, squeezed spinach that is finely chopped or pureed, seasoned lightly with salt and freshly grated nutmeg to enhance flavor. This savory filling brings creaminess and vegetal freshness.
The dough is rolled thin and cut into shapes, filled, sealed carefully, and fried in vegetable oil until golden brown and crisp. These ravioli can be served hot as a unique appetizer or snack. The dough’s rye flour imparts a subtle earthiness, and the frying adds a crunchy texture distinct from boiled ravioli. They can also be boiled and served simply with butter and parmesan.
Uncooked ravioli can be frozen spread out on trays and then stored frozen in bags until frying or boiling. Freezing cooked ravioli is not recommended as the texture degrades. Care is advised when adding frozen ravioli into hot oil to avoid splattering.
Ingredients
Ingredients for filling
- 7 oz spinach I used 1lb fresh spinach (500g, cooked
- 7 oz ricotta cheese well drained, fresh
- salt to taste
- nutmeg freshly grated
Ingredients for rye flour ravioli
- 7 oz rye flour
- 7 oz Italian '00' flour or all purpose flour, soft wheat
- 1 pinch salt
- 1 tablespoon extra virgin olive oil
- 6-7 floz milk Amount of milk needed may vary, fresh, about 180-200 ml
- vegetable oil for frying
Instructions
Make the ravioli dough
- Sift the two types of flour into a bowl. Add a pinch of salt and the olive oil. Mix with a fork.
- Continue mixing while you add the milk a little at a time. Once the mixture resembles a dough use your hands to start bringing it all together into a ball.
- When the dough no longer sticks to the sides of the bowl turn it out onto a floured work surface and knead for 7-10 minutes until it's quite smooth and elastic. Roll the dough into a ball and wrap it in cling film or cover with a damp tea towel. Leave it to rest for 30 minutes.
Make the spinach and ricotta filling.
- If using fresh spinach, wash the leaves and remove any large stems. Place the spinach in a pot with salted water and cook until it has all wilted.
- Drain the spinach well and remove any water by sqeezing it with your hands or in a tea towel. Chop the spinach finely or roughly purée it in a food processor. You can use cooked frozen spinach.
- Drain the ricotta and put it in a bowl with the spinach. Add a little salt and nutmeg. Mix together well.
Make the ravioli.
- Cut off about ⅕ of the dough and re-wrap the rest so it doesn't dry out. Roll the dough piece out into a sheet using just a rolling pin on a floured pastry board or roll it out using a pasta machine. It doesn't need to be very thin.
- With a glass or cookie cutter cut circles out of the dough sheet of about 3.5 in (9cm) diameter. Place 2 teaspoons of filling in the centre of half the circles. Rub around the edges with water and place another circle on top of the ones with filling. Press down around the filling to seal the ravioli.
- Place the ready ravioli on a flour dusted surface and repeat with the rest of the dough and filling.
Fry your rye flour ravioli.
- Heat some vegetable oil in a frying pan. Add some of the ravioli once the oil is hot. Turn to brown on each side. Be careful not to burn the ravioli as they cook quite quickly. Place the ready ravioli on some kitchen paper and cook the rest. You will probably have to cook them in batches of 4 or 6.
- Serve while still hot.
Notes
- Uncooked rye flour ravioli can be frozen spread out on trays, then transferred to freezer bags for longer storage; cook from frozen when ready.
- Exercise caution when frying frozen ravioli to prevent oil splatters.
- Alternatively, boil fresh or frozen ravioli and serve topped with browned butter and parmesan for a different preparation.
- Freezing cooked ravioli is not recommended as texture will deteriorate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 107mg | 4% |
| Potassium | 660mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 7284IU | 146% |
| Vitamin C | 21mg | 23% |
| Calcium | 193mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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