Ingredients:

  • 2 cups All-Purpose Flour (or Tipo 00)
  • 3 Large Eggs, plus 1 yolk (for dough)
  • 1 teaspoon Olive Oil (for dough)
  • Pinch Salt (for dough)
  • 1 cup Whole Milk Ricotta Cheese (drained well)
  • 1/2 cup Fresh Spinach, finely chopped and squeezed dry
  • 1/2 cup Parmesan cheese, finely grated
  • 1 Large Egg Yolk (for filling)
  • 1/4 teaspoon Nutmeg
  • Salt and freshly ground Black Pepper, to taste
  • 1 cup All-Purpose Flour (for breading)
  • 3 Large Eggs, lightly beaten with 1 tablespoon of water (for wash)
  • 1 1/2 cups Fine Breadcrumbs (Panko recommended)
  • Fine Sea Salt & Black Pepper, for seasoning breadcrumbs
  • Neutral Oil (Canola, Vegetable, or Peanut) for frying
  • 1 (14.5 oz) can Crushed Tomatoes (San Marzano preferred)
  • 2 Garlic cloves, peeled
  • A small handful Fresh Basil leaves
  • 2 tablespoons Olive Oil (for sauce)
  • 1/2 teaspoon Sugar (for sauce)
  • Salt and Pepper, to taste (for sauce)

Instructions:

  1. Prepare the Pasta Dough (Skip if using store-bought): Combine 2 cups flour and salt. Form a well; add 3 eggs, 1 yolk, and 1 teaspoon oil. Mix and knead until smooth (about 10 minutes). Wrap and rest for at least 30 minutes.
  2. Prepare the Filling: In a bowl, thoroughly combine drained ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper. Taste and adjust seasoning.
  3. Assemble the Ravioli: Roll the pasta dough very thin (setting 6 or 7). Place teaspoon-sized dollops of filling about 1 inch apart on one sheet. Brush edges with water, lay the second sheet over, press firmly around the filling to seal (removing all air pockets!), and cut into individual ravioli.
  4. Chill the Ravioli: Place the sealed ravioli on a lightly floured tray and chill in the refrigerator for at least 30 minutes. This firms them up.
  5. Make the Dipping Sauce: Combine all sauce ingredients (crushed tomatoes, garlic, basil, 2 tbsp olive oil, sugar, salt, pepper) in a blender. Pulse until smooth but slightly rustic. Set aside.
  6. Set Up the Breading Station: Prepare three shallow dishes: 1) 1 cup seasoned flour; 2) Beaten eggs; 3) 1 1/2 cups seasoned breadcrumbs.
  7. Bread the Ravioli: Working quickly, lightly dredge a chilled ravioli in flour (shake off excess), dip into the egg wash, and finally coat thoroughly in breadcrumbs. Press gently to adhere and place on a clean tray.
  8. Heat the Oil: Pour neutral oil into your pot to a depth of about 2 inches. Heat the oil to exactly 350°F (175°C) using a thermometer.
  9. Fry the Ravioli: Carefully lower 5-6 breaded ravioli into the hot oil (do not overcrowd). Fry for 1.5 to 2.5 minutes, turning once, until deep golden brown and crisp.
  10. Drain and Serve: Remove immediately with a slotted spoon and place on a wire rack set over a baking sheet. Sprinkle lightly with fine salt while hot. Serve immediately with the dipping sauce.