Deep Fried Sweet Ravioli Treats Recipes

Steps:

• Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
• In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
• In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
• On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
• Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

Steps:

• In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes.
• In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying.
• In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).
• Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Steps:

• In large bowl, combine 2 cups of flour, sugar and salt.
• Cut in shortening until mixture resembles coarse meal.
• Make a well in center and pour eggs and wine into it.
• With fork, stir gradually bringing dry mixture into center until a dough forms.
• Turn dough out onto lightly floured surface and knead in the remaining flour until smooth.
• Cover and leave alone for 5 minutes.
• In small bowl, combine ricotta cheese, egg, sugar and vanilla extract until well blended.
• On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 3-inch circles with cookie cutter. Place 1 tablespoon of ricotta cheese mixture in center of each circle.
• Fold edges over into a half-moon shape and press, sealing.
• Ravioli should be frozen, to help keep filling from oozing out while frying.
• After frozen, in large heavy skillet, heat oil, one inch deep, to 365°.
• Place ravioli into hot oil so they are not crowded.
• Fry both sides until golden.
• Drain and dust with confectioners' sugar or drizzle with honey before serving.

Steps:

• Mix all cheeses and lemon peel in large bowl; set cheese mixture aside.
• Lightly flour 2 baking sheets. Mix bread flour and salt in another large bowl; mix in beaten eggs. Using fingertips, rub in butter a few pieces at a time until well blended. Add 1/2 cup water; stir to blend, adding more water by tablespoonfuls if dough is dry. Knead in bowl until dough comes together. Turn dough out onto floured surface; knead until smooth and elastic, about 10 minutes.
• Divide dough into 4 pieces. Roll out 1 dough piece on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch-diameter cookie cutter or biscuit cutter and using sharp knife as aid, cut out rounds. Repeat with remaining dough pieces. Transfer half of dough rounds to prepared baking sheets. Place 2 level tablespoons cheese mixture in center of each dough round on baking sheets. Brush edges of dough rounds lightly with water. Cover with remaining dough rounds, pressing firmly on edges to adhere and seal.
• Preheat oven to 300°F. Pour enough oil into heavy large pot to reach depth of 2 inches. Heat oil to 350°F. Add 3 to 4 ravioli at a time to hot oil in pot and deep-fry until golden, turning once, about 4 minutes. Transfer to paper towels to drain. Place ravioli on baking sheets and keep warm in oven while frying remaining ravioli. (Can be prepared 1 day ahead. Cool; cover and refrigerate. Place on baking sheets and rewarm in 350°F oven until heated through and cheese melts, about 10 minutes.) Place ravioli on platter. Drizzle with honey and serve hot.