Golden Pasta Dumplings
ready in 1 hr 30 min.
- For the pasta
- 3.333 cups
clean ""00"" flour
- For the filling
- 1 cup
gruyère cheese (grated)
Arugula (finely chopped)
- 0.333 cup
Parmesan cheese (grated)
flat-leaf parsley (finely chopped)
- In addition
vegetable oil (for deep frying)
Make the pasta: Place the flour in a bowl and make a well in the centre. Crack the eggs into the well.
Using a fork, beat the eggs until amalgamated, then draw in the flour a little at a time until the dough comes together.
Remove the dough from the bowl and knead with your hands for 5 minutes or so until smooth and elastic. Cover with clingfilm and rest for 30 minutes in the refrigerator.
Make the filling: Mix together all the ingredients and stir well.
Remove the pasta from the fridge. Using a pasta machine, roll out the dough into sheets about 1-2mm thick and 10cm wide.
Lay on a floured surface, working with 1 sheet at a time. Keep the rest covered with a damp cloth.
Place a heaped tsp of filling in the middle of the sheet at one end. Repeat all the way along at 5cm intervals, then brush a little water around each filling in a circle.
Place another sheet of pasta on top, then, working from one end to the other push the sheets together and around each mound of filling. Press down gently to push out all the air.
Cut the ravioli into shapes using a knife or even a crinkle-edged cutter. Place on a flour-dusted tray covered with a damp cloth when done. They will keep for about 3 hours like this.
Heat the oil to 190°C | 375F and cook the ravioli in batches until golden brown. Drain on kitchen paper and serve hot.