Charlie Gitto's Toasted Ravioli

Total Time:
2 hr 8 min
50 min
3 min
1 hr 15 min

8 to 10 servings

  • Dough:
  • 3 1/2 cups flour
  • 3 eggs
  • 3 tablespoons salad oil
  • 1/2 cup water
  • 1/2 teaspoon salt
  • Meat filling:
  • 1/2 pound beef, cubed
  • 1/2 pound veal, cubed
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • Salt and pepper
  • 1 1/2 cups cooked, chopped spinach
  • 4 eggs
  • 1 cup grated Parmesan
  • 4 eggs, beaten
  • 2 cups milk
  • 4 cups seasoned bread crumbs
  • Grated Parmesan, for garnish
  • Tomato sauce, for serving
  • For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.

  • Preheat the oven to 350 degrees F.

  • For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.

  • Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well, to create a paste-like texture.

  • Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.

  • To bread the ravioli: Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.

  • Preheat a deep fryer to 350 degrees F.

  • Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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