Imported from YouTube
Pan-Fried Vegetable Ravioli (Marco Polo Ravioli)
Fresh egg-pasta ravioli filled with grated shallot, zucchini, carrot, and garlic, with zucchini providing the binder instead of meat or cheese. The ravioli are boiled, then pan-fried in butter until lightly browned and optionally finished with herbs and a silky deglazed butter sauce.
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Ingredients
- 2 eggs (For the pasta dough)
- olive oil (A small glug, used in the dough in place of an extra egg yolk; additional oil may be used to cook the filling)
- 1.5 cup all-purpose flour (Approximately; add as much as the dough will take, plus extra for dusting)
- 1 shallot (Small; peeled and grated)
- 1 zucchini (Small; grated. Its mucilaginous texture binds the filling)
- 1 carrot (Grated)
- 3 garlic cloves (A few cloves; grated on the small holes of a grater)
- salt (A pinch for the filling; extra for the pasta water and sauce as needed)
- black pepper (A few grinds for the filling)
- water (For moistening and sealing the ravioli edges, plus boiling the ravioli)
- butter (For pan-frying the boiled ravioli; a little more may be melted into the deglazed sauce)
- fresh parsley or sage leaves (Optional; fry briefly at the end)
- white wine (Optional; a splash for deglazing, or substitute stock or reserved pasta water)
- stock (Optional alternative to white wine for deglazing; composition not specified)
- cheese (Optional topping for serving; type not specified)
Steps
- 1
Put the eggs in a bowl. Add a small glug of olive oil if using it in place of an extra egg yolk.
- 2
Mix in approximately 1½ cups (about 200 g) flour with an implement, adding as much as the dough can take. When it becomes too sticky to mix effectively, knead it by hand until thoroughly combined. The dough may remain slightly sticky.
- 3
Cover the dough and let it rest for 20–30 minutes so the flour hydrates and the gluten relaxes.
- 4
While the dough rests, trim the root ends from the shallot, zucchini, carrot, and garlic. Loosen the garlic skins by rolling the cloves between your hands, then peel them. Peel the shallot while keeping it whole.
- 5
Grate the shallot, zucchini, and carrot. Switch to the small holes and grate the garlic. Keep the vegetables grated rather than finely chopped so the filling holds together without becoming mushy.
- 6
Heat a little olive oil in a pan. Add the grated vegetables and cook gently for no more than 5 minutes, stirring, until softened and concentrated but not browned.
- 7
Turn off the heat. Season the vegetables with a pinch of salt and a few grinds of black pepper, then stir and taste for seasoning. Set the filling aside.
- 8
Dust a clean work surface and roll the rested dough into one large sheet with a rolling pin. Roll and turn the dough repeatedly so it does not stick, rolling it as thin as possible.
- 9
Use an upside-down pint glass to cut out round pasta sheets. Press firmly and twist to cut through the dough. Gather the scraps and reroll them if desired, allowing them to rest first when possible so the added flour can hydrate and the gluten can relax.
- 10
Cut 24 rounds for 12 ravioli. Place small, rounded balls of filling on only half of the rounds, keeping the filling away from the edges so vegetable strands do not interfere with sealing.
- 11
Keep a small dish of water nearby. Moisten the edge of each filled round, place an unfilled round on top, and press the edges together firmly to seal. Remove each sealed raviolo from the work surface immediately so it does not stick.
- 12
If desired, trim the sealed ravioli with the pint glass to clean up the edges and reinforce the seal. Handle them gently, as dried pasta edges can become brittle and tear.
- 13
Bring a large pot of generously salted water to a boil. Add the ravioli a few at a time so they do not stick together.
- 14
Boil the ravioli for about 3 minutes, until they visibly puff, become slightly lighter in color, and float eagerly to the surface.
- 15
Drain the ravioli thoroughly. Do not reserve pasta water if you intend to pan-fry them dry, unless you plan to use it later for deglazing.
- 16
Melt butter in a wide pan over moderate heat. Add one portion of boiled ravioli—about five or six large ravioli—and immediately keep them moving by swishing them around or shaking the pan so they do not stick.
- 17
Fry until the undersides are as brown as desired, then turn the ravioli and brown the other side. Frying takes about 1 minute; avoid excessive browning, which can make them taste doughnut-like.
- 18
At the last minute, add fresh parsley or sage leaves if using and fry them briefly.
- 19
Serve the ravioli as they are, optionally topped with cheese. For a sauce, turn off the heat and add a splash of white wine, stock, or reserved pasta water to deglaze the pan, scraping up the browned bits as the liquid bubbles.
- 20
When the bubbling has mostly stopped, melt a little more butter into the pan to form a velvety emulsion. Taste the sauce and add salt if needed, then pour it over the ravioli and serve.
Notes
The source describes approximately 12 large ravioli, enough for about two portions. To freeze, do not boil first: arrange the sealed ravioli in a single layer on trays, freeze overnight, then transfer them to a bag once solid. Boil them directly from frozen. The source does not provide a precise amount of filling per raviolo or exact quantities for the cooking oil, butter, salt, pepper, herbs, or deglazing liquid.
Nutrition per serving
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