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Mozzarella cheese milk Romano cheese lemon peel bread flour salt eggs unsalted butter water oil honey
Viewed: 48 - Published at: 2 years agoIngredients
- 4 cups coarsely grated whole-milk mozzarella cheese
- 15-ounce container whole-milk or part-skim ricotta cheese
- 1 cup grated pecorino Sardo or pecorino Romano cheese
- 4 teaspoons grated lemon peel
- 4 cups bread flour
- 1/2 teaspoon salt
- 4 large eggs, beaten to blend
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
- 1/2 cup plus 2 tablespoons (about) room-temperature water
- Corn oil or olive oil (for frying)
- Honey (preferably chestnut)
Method
- Mix all cheeses and lemon peel in large bowl; set cheese mixture aside.
- Lightly flour 2 baking sheets.
- Mix bread flour and salt in another large bowl; mix in beaten eggs.
- Using fingertips, rub in butter a few pieces at a time until well blended.
- Add 1/2 cup water; stir to blend, adding more water by tablespoonfuls if dough is dry.
- Knead in bowl until dough comes together.
- Turn dough out onto floured surface; knead until smooth and elastic, about 10 minutes.
- Divide dough into 4 pieces.
- Roll out 1 dough piece on lightly floured surface to scant 1/8-inch thickness.
- Using 3 1/2-inch-diameter cookie cutter or biscuit cutter and using sharp knife as aid, cut out rounds.
- Repeat with remaining dough pieces.
- Transfer half of dough rounds to prepared baking sheets.
- Place 2 level tablespoons cheese mixture in center of each dough round on baking sheets.
- Brush edges of dough rounds lightly with water.
- Cover with remaining dough rounds, pressing firmly on edges to adhere and seal.
- Preheat oven to 300F.
- Pour enough oil into heavy large pot to reach depth of 2 inches.
- Heat oil to 350F.
- Add 3 to 4 ravioli at a time to hot oil in pot and deep-fry until golden, turning once, about 4 minutes.
- Transfer to paper towels to drain.
- Place ravioli on baking sheets and keep warm in oven while frying remaining ravioli.
- (Can be prepared 1 day ahead.
- Cool; cover and refrigerate.
- Place on baking sheets and rewarm in 350F oven until heated through and cheese melts, about 10 minutes.)
- Place ravioli on platter.
- Drizzle with honey and serve hot.
