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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
FOR THE DOUGH:
3+3/4 CUPS (500 GR.) ALL PURPOSE FLOUR |
FOR THE DOUGH:
1/4 CUP + 2 TBSPOONS (75 GR.) GRANULATED SUGAR FOR THE CUSTARD: 1/4 CUP + 2 TBSPOONS (75 GR.) GRANULATED SUGAR |
FOR THE DOUGH:
1/3 CUP (75 GR.) UNSALTED BUTTER |
FOR THE DOUGH: 2 YOLKS
FOR THE CUSTARD: 2 YOLKS |
FOR THE DOUGH:
3/4 CUP (180 ML.) WATER |
FOR THE CUSTARD: 1 CUP MILK
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FOR THE CUSTARD:
2 TBLSPOONS (35 GR.) CORN STARCH |
FOR THE CUSTARD:
1 TEASPOON VANILLA EXTRACT |
FRYING OIL
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RECIPE
MIX THE FLOUR, SUGAR, BUTTER, 2 YOLKS
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ADD THE WATER, A LITTLE AT A TIME. KNEAD THE DOUGH A FEW MINUTES
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USING A ROLLING PIN, ROLL THE DOUGH FINE AND FOLD IT OVER THREE TIMES. COVER WITH SARAN WRAP AND LET IT REST AT LEAST 1 HOUR
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START THE CUSTARD: IN A SAUCE PAN, USING A WOODEN SPATULA, MIX WELL THE 2 EGG YOLKS WITH THE SUGAR
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ADD THE CORN STARCH, A LITTLE AT A TIME, MIXING WELL AFTER EACH ADDITION
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ADD THE MILK, A LITTLE AT A TIME, STIRRING CONSTANTLY. ADD THE VANILLA EXTRACT. PLACE THE PAN OVER MEDIUM TO LOW HEAT AND BRING TO A BIOL, STIRRING CONSTANTLY, UNTIL COOKED. THE CUSTARD SOULD BE FIRM, IT WILL HARDEN MORE WHEN COOLED
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USING A ROLLING PIN, ROLL THE DOUGH TO A VERY FINE THIKNESS
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CUT THE DOUGH IN 5 INCH SQUARES AND PLACE ONE TEASPOON OF CUSTARD IN THE CENTER.
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TO SEAL THE RAVIOLI: TAP A LITTLE WATER ON TWO OF THE EDGES OF THE SQUARE AND FOLD THE OTHER TWO EDGES OVER. PRESS FIRMLY. DO NOT USE TOO MUCH WATER AND MAKE SURE IT DRIED BEFORE FRYING
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HEAT THE FRYING OIL IN A DEEP FRY PAN. FRY THE RAVIOLI. PLACE THE COOKED RAVIOLI ON KITCHEN PAPER TOWELS TO DRAIN THE EXCESS OIL
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SPRINKLE THE RAVIOLI WITH POWDERED SUGAR AND ENJOY!! BUON APPETITO!!