Fried Ravioli With Hot Sausage Ragu

Recipe Ingredients

1/2 cup	118ml	Fresh ricotta
1/4 cup	59ml	Grated mozzarella
1/4 cup	59ml	Grated provolone
1		Egg yolk
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Chopped parsley
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Fresh pasta sheet, abt 11" by 14" - cut 2" squares
		= (to make 32 squares)
1		Egg (large)
2 tablespoons	30ml	Water
1/2 cup	73g / 2.6oz	Dry bread crumbs
1 1/2 teaspoons	7.5ml	Essence
		= (see Bayou Blast recipe)
2 cups	474ml	Vegetable oil - for frying
		Hot Sausage Ragu
2 teaspoons	10ml	Olive oil
1/2 lb	227g / 8oz	Hot Italian sausage
		= (or 1/4 lb hot sausage and 1/4 lb
		Sweet sausage
1/2 cup	31g / 1.1oz	Chopped yellow onions
3/4 teaspoon	3.8ml	Minced garlic
1/4 teaspoon	1.3ml	Crushed red pepper
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Dried basil
1/8 teaspoon	0.6ml	Dried oregano
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1		Bay leaf
1		Whole peeled tomatoes - (15 oz) - chopped, and
		Juices reserved
1		Tomato sauce - (8 oz)
1 tablespoon	15ml	Tomato paste
1/4 cup	59ml	Dry red wine
1/4 cup	59ml	Heavy cream
1		Sugar

Recipe Instructions

In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper and mix well.

Place 16 of the pasta squares on a lightly floured surface. Place about 1 tablespoon of the cheese mixture into the center of each square. Lightly wet the edges with water with a fingertip, and top with a plain pasta square. Press to seal the edges.

Heat the oil in a pot over medium-high heat.

Beat the egg with the water. In a separate bowl, combine the bread crumbs with the Essence. Dip the ravioli in the egg wash and then into the bread crumbs, one at a time. Add in batches to the hot oil and fry until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining ingredients and serve hot with the Hot Sausage Ragu.

Hot Sausage Ragu: In a medium pot, heat the olive oil over medium heat. Add sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, garlic, crushed red pepper salt, basil, oregano and black pepper, and bay leaf, and cook, stirring, until soft, 4 minutes.

Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick.

Remove from the heat, and cover until needed. (Makes about 2 1/2 cups)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E62) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.