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zakruti.com » Dish recipes » Adam Ragusea
Pan-fried vegetable ravioli

Pan-fried vegetable ravioli

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Rating: 4.5; Vote: 2
My previous ravioli video that shows an alternative way of rolling and filling the dough (works better if you don't have a really big counter): Recipe, makes 12 large ravioli: 2 eggs all-purpose flour (about 1. 5 cups, 180g, but it depends) 1 carrot 1 small zucchini (or any summer squash) 1 shallot (or half a larger onion) 2-3 garlic cloves fresh herb for garnish (I used parsley but sage would be nice) white wine (very optional) butter olive oil salt pepper Beat the eggs with a little glug of olive oil and then stir in as much flour as they'll take. Switch to hand kneading and knead in enough flour until the dough ball is reasonably smooth and just barely sticky. Cover and let rest for at least 20 minutes. Grate the carrot, zucchini, shallot and garlic. Fry all the vegetables in a little olive oil over moderate heat, stirring frequently, until everything has softened and cooked down a bit, about 5 minutes. Season with salt and pepper to taste. Roll out and fill the pasta dough per the demonstration in this video or with the alternate method linked above. Boil in heavily salted water until the ravioli become very buoyant, about 3 minutes. Drain thoroughly. Melt a thick film of butter in a wide pan over moderate heat and lay in one portion of ravioli at a time, moving them as you lay them in so they don't stick. Fry on both sides until they're just a little brown, 2-3 minutes. Throw in some fresh herb and let it fry a moment. You could eat it just like that, maybe with some grated cheese. Or, while everything is still in the pan, deglaze with a small splash of white wine (or stock or reserved pasta water, turn off the heat, and when the bubbling has about stopped, stir in some additional cold butter to form an emulsified sauce.
Date: 2022-03-17

Comments and reviews: 10


I'm gonna thank you beforehand for your oven fries recipe! In my class were going to be cooking or baking something as a final test from our teacher so me and my teammate decided to make fries with chicken nuggets and so I searched for recipes and remembered your video I saw a while ago! I though the fries looked really good so I went ahead and brought it up to my teammate so we decided it'd be nice! So thanks a lot for your videos and recipes! I'll come back with the results!
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As a passionate aficionado of Italian cuisine, I find this video a bit rising my pulse. The dough! The filling! The frying! But I strongly stay by Adam's message: you do you! . New recipes would have never been invented if people wouldn't explore! So, while using the word ravioli is a punch to the gut I still applaud! You do you! Fry it! Change it! Love it! Thank you Adam for being a pioneer of It works for me, so bugger off! cuisine!
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I dont think the grater is the best tool for the garlic, im just using it cuz its here
This is actually a rly good tip in general when cookin; sometimes the wrong tool is fine if it means less other dirty tools and as long as it will work okay. The only time ya dont wanna use the wrong tool, even if it kinda works, is if youre tryin to use a plastic spoon to stir a hot sauce/pasta/chili/gumbo/etc. Or similar circumstances
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I don't know if you know this but momos are really popular in India. The filling we use for the vegetarian momos is - onions, cabbage and corn (if you really wanna go fancy)
Season the filling with salt and pepper and you're done. Maybe you can try this as well.
Oh and you can get some chilli chutney or chilli oil to go with it.
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23 would be a terrible number for such a thing because it's a prime number, however 24 is probably one of the best numbers you could've chosen, because it's what we call a highly composite number, meaning it can be divided in more ways than any number lower than it could.
why am I sharing this? I don't know
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Momo is such a cool food! It started in Nepal, then a Nepali royal married a tibetan royal which spread it to Tibet, then china as a whole, as well as Japan in eventuality, it's a great street food, and I miss having it from the little shop I went to when I was visiting my family who does business in India
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hey adam, this recipe is awesome and I want to try it, but I have a couple questions:
1. olive oil is ultra expensive here, can you use other types of oil or just fully skip it?
2. I don't have butter atm, can I instead use margarine to fry and make the sauce?
thanks!
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adam's sheath ads are so funny to me, considering he always transitions into his ads almost seamlessly, like he made it so there's nothing too weird about him getting his hands off the dough then into his own dough
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Hey Adam, St. Louis fan here. You should try one of my city's weird dishes -- toasted ravioli. It's basically just deep fried ravioli. It sounds weird and unimpressive, but once you try it you'll be hooked.
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seeing the garlic remind me of something
I absolutely love the flavour of smashed garlic and basil rolled by a rolling pin, like keep rolling till i get a paste,
is there any science to this?
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