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Ricetta Crispy Apricot Ravioli

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Porzioni: 6

Ingredienti

Cost per serving $1.93 vedi dettagli
  • 1/3 c. whole blanched almonds - (75ml)
  • 4 ounce dry apricots - (125ml)
  • 3 ounce pure almond paste - (90ml)
  • 3 Tbsp. softened unsalted butter - (45ml)
  • 3 tsp Di Saronno Amaretto or possibly almond extract - (15ml) Apricot Coulis
  • 4 ounce dry apricots - (125ml)
  • 1/2 c. sugar - (125ml)
  • 1 1/2 c. cool water - (375ml)
  • 1 Tbsp. fresh lemon juice - (15ml) Ravioli
  • 1 x large egg
  • 1 Tbsp. water - (15ml) Use your favourite pasta dough
  • 4 c. vegetable oil for frying - (1liter) Confectioners sugar for sprinkling ravioli Mint sprigs for garnish

Istruzioni

  1. For apricot-almond filling, roast almonds in skillet till golden brown. Wait until almonds have cooled back down to room temperature and then drop them into a food processor. Pulse almonds coarse and grainy. Transfer into a small bowl and add in the almond paste. Operate hand mixer at low speed while pouring in Amaretto. Add diced apricots and then stir with a spatchula.
  2. Apricot Coulis:Combine the dry apricots, sugar and water into a saucepan and hot over a medium heat. Let simmer for 15minutes or possibly till apricots are softened. Pour mix in blender then add in lemon juice and blend till smooth. Strain mix in fine sieve, squeezing for maximal yield into a bowl.
  3. Spoon apricot coulis onto plate, then top with crispy ravioli and garnish with mint sprigs.
  4. Ravioli:Divide dough into 4 pcs. Roll out pasta dough to about 1/8th of an inch thickness: dough should be very thin, almost see through. Using 3 inch cookie cutter cut out rounds. Repeat with remaining dough. Transfer half of dough rounds to baking sheet. Place a spoonful of apricot mix on center of each round on baking sheet. Brush edges of dough rounds with water. Cover remaining rounds pressing firmly on edges to seal.
  5. Heat a large kettle with 1 inch of oil. As soon as the deep-fat thermometer indicates 350 F begin frying ravioli in batches of 6, rotating once till golden.
  6. Move ravioli with a slotted spoon on paper towels. Then put ravioli back into oil between batches. Sprinkle fried raviolis with confectioner's sugar.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 301g
Recipe makes 6 servings
Calories 1547  
Calories from Fat 1411 91%
Total Fat 160.06g 200%
Saturated Fat 15.4g 62%
Trans Fat 3.75g  
Cholesterol 50mg 17%
Sodium 19mg 1%
Potassium 210mg 6%
Total Carbs 29.51g 8%
Dietary Fiber 2.2g 7%
Sugars 25.83g 17%
Protein 4.64g 7%
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