Nothing says it’s the holidays better than warm, delicious, comfort food. And nothing says comfort food more than pasta. Who’s with me?
This week I worked with Ricardo Cuisine for a perfect holiday appetizer that the whole family with love. I know this for a fact- I tested it on the family this week. Let’s just say I heard the word “addictive” several times.
The key to it’s success – fresh pasta. I got mine locally at a Italian market where they make it fresh daily. Although I would have loved to make it myself if I had a ravioli press. Seems easy enough and you can customize the filling to your hearts content.
Below are the ingredients you will need for both the sauce and the ravioli:
- fresh pasta (I used about 60 raviolis, but depends on how many people you are feeding).
- 1 small onion.
- 1 clove of garlic (I used 2- I am Romanian after all).
- 2 tablespoons of olive oil.
- 2 cups of tomato puree.
- 1/2 cup of all-purpose flour (I ended up using whole wheat).
- 2 eggs, lightly beaten.
- 1 cup of panko breadcrumbs.
- 1 cup of dry breadcrumbs.
- 1/4 fresh basil (bonus, your entire house will smell incredible).
- seasoning (salt, pepper, Italian seasoning, etc. – I personally love life a little spicy – so I added some chili).
Note: The recipe also calls for a deep-fryer. This I do not own, so I used a regular saucepan with Hazelnut Oil. It has a high heat point and gives a delicious flavour to the pasta, and it a healthier alternative. I used about 250 ml.
The prep is fairly simple:
For the sauce:
- Dice up the onion and garlic in teeny tiny pieces and put them to soften with some olive oil in a pan on medium heat. Add basil, bring to a simmer and set aside.
For the ravioli:
- Mix the breadcrumbs and panko together.
- Dip each ravioli in flour, then egg then the breadcrumb mixture. Coat evenly and put in the saucepan with hazelnut oil.
Tip: Since I didn’t use a deep fryer it was a little more challenging to manage the temperature of the Hazelnut Oil, I suggest trying one ravioli first to make sure it’s not to hot or not too cold.
Each ravioli took me about 5 min to cook, but I was doing about 12 at a time.
As the months get colder, our stomachs and souls need comfort and warmth and this is delicious and easy way to make that happen and bring the family together.