Pan-Fried Vegetable Ravioli

• servings: 2-3

Ingredients

2 eggs

1 tbsp olive oil

1½ cups all purpose flour (estimate)

1 carrot, grated

1 small zucchini, grated (or any other summer squash)

1 shallot or small onion, grated

2-3 garlic cloves, grated

Olive oil

White wine

Butter

Salt & Pepper

Directions

Beat the eggs and 1 tbsp of olive oil until well combined, then begin adding flour. Start by adding 1 cup of flour, then add in small increments from there. The end product should be a dough that is reasonably smooth and slightly sticky, after it has taken in as much flour as it can. Total estimate of 1½ cups of flour. Set dough aside to rest.

Heat a bit of olive oil in a wide pan over medium heat and add the grated carrot, zucchini, shallot, and garlic clove, along with a pinch of salt. Fry the vegetables until everything has softened and cooked down a bit, around 5 minutes. Season with salt and pepper to taste. The salt in the filling will be seasoning the dough as well, so keep this in mind.

Flour your work surface and roll out the dough ball as thin as you can get it with the rolling pin. You can divide the dough ball into multiple portions if your work surface isn’t large enough. Once flattened, use a pint glass or other circular object to cut out as many circles as you can from the dough. Be sure to combine and roll out the scraps of dough you’re left with after cutting circles out in order to minimize waste. Make sure you have an even number of circles.

To half the circles, divide evenly and add the filling. Take a portion of the filling in your hand and ball it up as much as possible, then place it in the center of the circle. To seal these, dip your finger in water and run it around the outside edge of the face with the filling. Lay another dough circle overtop and press down on the edges to ensure a good seal, as we don’t want the filling to leak out while boiling. If you’re going to freeze any here, do it here while the ravioli are sealed and uncooked.

Heat a large quantity of water in a large pot until boiling. Add in a large pinch of salt, then add in the ravioli in batches, stirring every so often to ensure they aren’t sticking together. Once they have visibly puffed up and have begun floating at the top, after around 2-4 minutes, remove them and set them aside in a strainer. The rest of this recipe details the pan frying and white wine sauce, but feel free to stop here and add the ravioli to any sauce of your choice.

In a wide pan, melt enough butter over medium heat to leave a thin film. Add in a handful of the cooked and strained ravioli, dried off as much as possible to minimize popping. Keep them moving by shaking the pan or using a wooden spoon, or they will stick. Fry on both sides until they are just starting to brown, 2-3 minutes. Throw in some fresh herbs and a splash of white wine. Once the bubbling has reduced, remove the pan from the heat and stir in some butter until the sauce thickens. Serve hot with some optional grated cheese.

Notes

A simple ravioli recipe, the filling inspired by Tibetan style dumplings, vegetable momo. The dough could be reused for any filling that you desired. These raviolis are pan fried and finished with a white wine butter sauce. The assembly process can be time consuming, so get some friends and make a huge batch all at once.