This fried ravioli is a versatile recipe in that it can be served as an entree or as a hors d’ouevre. As an entree, simply boil the ravioli for about 7 minutes and serve with marinara sauce and freshly grated parmesan. For hors d’ouevres, fry the ravioli in canola oil and serve with roasted fennel marinara as a dipping sauce. Find that recipe here.
For the pasta
2 ¼ cups durum semolina
1 cup all purpose flour
3 large eggs, room temperature
Combine flour and durum semolina and make a well in the center. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough. The dough should be slightly stiffer than play dough. Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.
You can use a pasta machine to roll the dough into sheets about 1/16 inch thickness or just a regular rolling pin on a well floured surface. Brush the bottom sheet with an egg wash of 1 egg + 2 tbsp water beaten together. Spoon filling by the teaspoonful onto the bottom sheet spacing about 3 inches apart.
Using a slightly larger sheet of pasta, slowly lay this second sheet over the filling, attempting not to leave air pockets around the filling. Press down firmly between the filling pockets to seal before cutting out individual ravioli squares. You can use a round ravioli cutter or large biscuit cutter to cut them out if you prefer.
For the filling
½ pound cooked cleaned snow crab
¾ cup ricotta cheese
Pinch salt and pepper
1 tbsp chopped dill
Place ricotta in a small mesh sieve or strainer and allow to stand in the fridge for a couple of hours. Discard the liquid and stir the ricotta into the crab, salt, pepper and dill.
Boil the ravioli for about 7 minutes in salted water. Serve with Marinara sauce and freshly grated parmesan.