Foodie Friday Appetizer- Fried Seafood Ravioli

Buon Giorno Everyone!

It's been a busy week here at Casa Bramasole, but Foodie Friday at Gollum's is our FAVORITE party, so here we are. Come join the party!

I had a tasting for a prospective client this week. She wants to do a cocktail/ appetizer type party for some new interns in her husband's department. These ravioli were a request of the client's husband so, of course, they were on the tasting table.  I actually love these simmered in boiling water rather than fried and served with a very light mascarpone cream sauce as a "Primo Piatto". The dough for the pasta is one I also use to make fried pumpkin ravioli- I switch out Amaretto or Sambuca for the white wine. Enjoy!

Fried Seafood Ravioli

Pasta Dough:

2 cups flour

4 egg yolks

1/2 stick butter, softened

1/4 cup milk

2 tblsp. sugar

1 tblsp white wine

zest of 1 lemon

Mix all ingredients together in bowl of food processor and pulse till it forms a soft dough. Scrape onto a piece of plastic wrap, wrap it up and allow to rest on the counter while you prepare the filling.

Filling:

1 tblsp white wine vinegar

1 small-medium onion, quartered

1/3 bunch of parsley

1 carrot, scraped and quartered

about 1/2 pound of fish fillet ( a white flesh fish- cod, sole, haddock, etc)

2 potatoes, peeled and cut into chunks

1/2 stick butter, softened

bunch of scallions, sliced

2-3 ounces mascarpone

salt

pepper

about 3-4 tblsp fresh tarragon leaves

good pinch of cayenne

2 egg yolks

Put all in a large skillet and bring to a low boil. Allow to simmer for about 15 minutes. Slide in fish fillet.  Simmer for just a couple of minutes. Using a large straining spoon, remove fish to a bowl and allow to cool a few minutes. Meanwhile, add potatoes to the simmering fish broth. Return to a low boil and cook for about 20 minutes till potatoes are tender. At the same time, melt butter in a small pan and saute scallions till soft and JUST starting to color. Remove from heat. When potatoes are cooked, drain them well and using a ricer, press them into the bowl of a food processor. Add fish, scallions, mascarpone, salt, pepper, cayenne, tarragon, and egg yolks. Pulse a few times to a thick paste- a few small chunks is fine. Refrigerate filling till needed

Divide dough into 4 pieces, dust with flour,  and put each piece through pasta rollers on thickest setting. Fold in half and put it through again. Continue rolling out dough till quite thin- #5 on my manual machine

Lay out the 4 long thin pieces. Drop small balls of filling over 2 of the pieces about 1 1/2 inches apart. Cover with the other 2 pieces. Cut out individual ravioli with a scalloped pizza wheel or a ravioli press. Press around all edges to seal. Refrigerate till ready to fry

In a deep pan or skillet, heat about 3 inches of canola or peanut oil till hot. Carefully slide in ravioli and fry on both sides till lightly golden. Drain on a rack or paper towels and serve hot with a tarragon aioli.

Dessert!!

Yesterday morning I had made these orange scones that disappeared in less than an hour, so I thought you might like to see those too. That recipe is tonight's bonus recipe on Bramasole's Facebook Fan Page, so come on over- these were BUONISSIMO!!

Cheer practice has started for Allie's Varsity team, so it seems we're always driving or sitting in a parking lot. Time to make some snacks to bring along!  :)

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie