Fried goat cheese ravioli

Name: fried goat cheese ravioli
Cook time: 105 min
Total time: 105 min
Yield: 8
Cuisine: Italian
Ingredients: 3 medium sized egg; 250 g wheat flour; 30 ml traditional olive oil; tl salt; 125 g soft goat's cheese 55; 50 g Pecorino Romano grated; 60 g unroasted walnuts; 1 Conference pears; 3 cm fresh ginger; 1 Red onion big; 20 g fresh flat parsley; 1 Scale Tasty vine tomato; 2 lime; 2 tl powdered sugar; 200 g fresh green asparagus tip; 2 liter peanut oil

Deep-fried goat cheese ravioli with gem salsa

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 pasta machine
1 ravioli maker

Directions

Split 1 egg, the protein is not used. In the food processor or in a bowl with a hand blender, mix the flour with 2 eggs, 1 egg yolk, oil and salt.
Knead for 5 minutes by hand until the dough is elastic and soft. Wrap in cling film.
For the filling, mix the goat's cheese with the Pecorino. Chop the nuts coarsely. Peel the pear and cut into cubes of 1 x 1 cm.
Mix the nuts and pear with the goat's cheese mixture. Season with black pepper.
Peel the ginger for the salsa and grate finely. Slice the onion very finely.
Cut the parsley finely and the tomatoes into small pieces. Squeeze the limes.
Mix the ginger, onion, parsley, lime juice and icing sugar with the tomatoes. Season with pepper and salt.
Blanch the asparagus tips for 1 min. In boiling water.
Divide the dough into 6 equal portions. Pass through the pasta machine to the widest position. Fold each piece of dough over and over again and repeat again.
Do this once or five. Finally, with the machine, at the thinnest possible position, make long thin over the entire width of the machine.
Place the 6 dough on a floured countertop. Cover with cling film to prevent drying out.
Using the ravioli cutter, gently press 3 to indicate where the ravioli will be extended. This way you can see where the filling should come.
Place a spoonful of goat's cheese filling in the middle of each square. Use all the stuffing. You can make about 8 ravioli per dough piece.
Brush the dough around the filling with the brush with water and place the rest of the dough sheets on the sheets with the filling.
Press the dough around the filling well. Extend the ravioli with the plug. Squeeze the edges tightly with your fingers or use a fork.
Heat the oil in a large (frying) pan or frying pan to 180 ° C. Fry the ravioli per 6 pieces 2-3 minutes in the hot oil.
Turn halfway. Drain on kitchen paper. Fry all the ravioli. Divide the ravioli, ginger salsa and asparagus tips over the plates. Yummy! .