Toasted Ravioli

fatdough

Servings: 4person

dough:
semolina flour	1 cup
all purpose unbleached flour	1 cup
eggs beaten	2
sea salt	pinch
extra virgin olive oil	1 tsp
fillings:
skinless boneless chicken breast	250g
mozzarella shredded	125g
fresh parsley finely minced	1 tbsp
garlic finely minced	2 cloves
yellow onion finely minced	1/2
sea salt	pinch
black pepper	pinch
sauce:
green bell pepper deseeded	1
canned diced tomato	14oz
tomato puree	3oz
yellow onion minced	1/2
garlic minced	1 clove
sea salt	pinch
black pepper	pinch
dried italian herbs	1 tbsp
vegetable stock	1 cup
assembly:
egg beaten	2
cream	1/3 cup
panko	1 cup
parmigiano reggiano grated	1/8 cup
italian red wine	a dash

you will need a round ravioli cutter and a pasta machine. this recipe makes 12 pieces. lets prepare the dough. in a large bowl, mix the 2 flours and salt. make a well in the middle, add in the beaten egg and 2 tbsp of water. using a fork, mix the ingredients together. once it comes together as a dough, transfer to a well floured surface and knead for about 6 minutes. if it is too wet, add in flour, if it is too dry add in water; 1 tsp at a time. form into a ball and wrap with cling film, let rest in fridge for at least an hour
lets prepare the fillings: chop the chicken breast as small as you possibly can. in a sauce pan, over medium heat, drizzle in some olive oil. add in onion and saute until translucent. add in the chopped chicken. cook the chicken through, add in a dash of red wine and cook until most of the liquid had evaporated. drain off excess liquid or oil
transfer the chicken into a shallow bowl, add in garlic, mozzarella, parsley, salt and pepper. combine well and let sit in the fridge for at least 1 hour.
let's prepare simple tomato sauce: preheat oven to 220 degrees. half the bell pepper and line them on a baking tray. wack the pepper into the oven and let roast until the skin is charred. remove from oven and let cool. in a sauce pot over medium heat, add in olive oil. add in onion and garlic and saute until the onion is tender. add in the canned diced tomato and vegetable stock. bring to a simmer. pour the mixture into a food processor or a blender. at this time the pepper should cooled down. peel off the charred skin and add the peel pepper into the mixture. blitz until the mixture is smooth
return the mixture into the sauce pan over medium heat. add in tomato puree and italian herbs. stir to combine well. adjust seasoning with salt + pepper. set aside
lets assemble the ravioli: if you have a pasta machine, divide the dough into half and roll each half as per instructed. if you dont have a pasta machine. use a rolling pin and roll each dough as thinly as you can
use the ravioli cutter to measure to outline the dough so you know how many you can make. spoon the fillings onto the dough. brush the blank spaces of the dough with beaten egg. carefully, place the other half of the dough on top of the fillings dough. gently press to seal the area. using the ravioli cutter to cut out the shape. you can reuse the remaining dough by repeat the process again
heat oil 2 inches depth in a dutch oven over high heat. prepare the dredging station: add cream into the beaten egg. whisk to combine well. in a separate plate, combine panko and parmigiano reggiano together. you can check the temperature of the oil by dropping a pinch of panko, if it start to sizzle, the oil is ready. dredge the ravioli into the egg mixture and into the panko mixture. repeat this step until all the ravioli is done. gently drop the ravioli into the oil
deep fried until golden brown. remove from heat and drain off excess oil on a cooling rack. serve with tomato sauce. voila! toasted ravioli!

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Toasted Ravioli

Servings: 4person