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Panzerotti - Fried Ravioli, Because you're Worth it.

I don't know if it's the blinding heat or what, but something about these days is making me want to cook things that people can eat easily and which don't require them to have to sit over a steaming bowl of anything in particular (ok I guess it is the heat). I've been serving fried ravioli in the restaurant, and it's been a great summer addition. 

What I've found however is that pasta dough on its own usually doesn't have enough air in it to fry adequately, and it winds up being quite heavy when I've tried to fry it. So I took a cannoli recipe that I had developed that was more savoury and then I used that one rather than a more straightforward pasta recipe. As for the filling, you can really take your pick, but I've thus far tried to leave it light as well with some spiced pork mince or fresh ricotta. 

I've left the recipe below in percentages, which is helpful for you to modify your serving sizes if you want to make these as an aperitivo or for a main meal. 

Fried Ravioli Dough 

  • Flour 66.8%
  • Salt 1%
  • Butter 11.2%
  • White Vinegar 2%
  • white wine 16%
  • chopped thyme 2.7%
  • red pepper 0.3%

So for example, a recipe might be: 

  • 250g flour
  • 4g salt
  • 42g butter
  • 7g Vinegar
  • 60g white wine
  • 10g thyme
  • 1g red pepper

This is a great and really versatile dough that you can do lots of stuff with. Let me know what you get up to in the comments! 

Summertime, summersong, everybody sing along! 

Summertime, summersong, everybody sing along!