The first time I ever heard of fried ravioli, I didn't want to try it. I put it in the 'weird' category of fried twinkies, candy bars, etc.
It wasn't until I saw a couple of cooking shows that I really wanted to try this.
Ready? I am!
After the dough came to a lump, I took it out and kneaded it by hand until it looked like this...
Smooth......baby bottom smooth....
Cover it with plastic wrap and let it rest. Can't roll it out just yet ~
Speaking of rolling, if you want to build muscle-y arms like the Italian women of yesteryear, go ahead.
Me? I prefer to use my trusty Atlas Pasta roller, a gift my sister-in-law gave me many moons ago...
Norpro Ravioli maker. It's a good idea to make sure you have your pasta well floured, or it will stick...
You don't have to use a ravioli press. You can cut them by hand.
After the first sheet is laid down, you press a plastic mold on top to create the indentations that will hold the filling.
Dip the ravioli in a beaten egg,
(use a spoon or a separate hand...one for the egg, and one for the crumbs)
Are you drooling yet?