Golden Pan-fried Pasta Pockets
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the filling
- 1 cup Ricotta cheese (heaped)
- ½ cup grated Parmesan
- 4 Tbsps snipped Basil
- salt
- freshly ground Black pepper
- For the ravioli
- 18 ozs gluten-free pasta dough
- 1 cup Buttermilk
- 2 cups gluten-free breadcrumbs (more if needed)
- olive oil (for deep frying)
Preparation steps
1.
For the filling: beat together the the ricotta, parmesan and basil. Season to taste, with salt and black pepper, then cover and set aside.
2.
For the ravioli: knead the dough for 3-5 minutes, until smooth with a slight sheen.
3.
Divide the dough into 2 pieces. Cover 1 piece with cling film and roll out the other piece very thinly on a lightly floured surface. Cut into squares with a sharp knife.
4.
Place about 1 teaspoon of the filling in the centre of each square. Dampen the edges and fold over to make a triangle. Press the edges with the tines of a fork to seal. Repeat with the remaining pasta and filling.
5.
Put the butter milk and breadcrumbs into separate shallow bowls.
6.
Dip the ravioli in the buttermilk, then in the breadcrumbs.
7.
Heat the oil in a deep heavy-based pan and fry the ravioli in batches for about 3 minutes until crisp and golden. Drain on absorbent kitchen paper.
8.
Serve with a small bowl of chopped tomatoes and torn basil. Sprinkle with grated cheese and garnish with basil.
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