Fried Ravioli with Hot Sausage Ragu

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate
Ingredients
  • 1/2 cup fresh ricotta
  • 1/4 cup grated mozzarella
  • 1/4 cup grated provolone
  • 1 egg yolk
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 fresh pasta sheet, about 11 by 14-inches, cut into 2-inch squares (to make 32 squares)
  • 1 large egg
  • 2 tablespoons water
  • 1/2 cup dry bread crumbs
  • 1 1/2 teaspoons Essence, recipe follows
  • 2 cups vegetable oil, for frying
  • Hot Sausage Ragu, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Hot Sausage Ragu:
  • 2 teaspoons olive oil
  • 1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet sausage
  • 1/2 cup chopped yellow onions
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1/4 cup heavy cream
  • Pinch sugar
Directions
  • 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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.

  • Yield: about 2 1/2 cups

Cooking Tips
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