Ingredients
The following ingredients have 4 Servings
- 1 cup Ricotta cheese (heaped)
- 0.5 cup grated Parmesan
- 4 Tbsps snipped Basil
- salt
- freshly ground Black pepper
- 18 ozs gluten-free pasta dough
- 1 cup Buttermilk
- 2 cups gluten-free breadcrumbs (more if needed)
- olive oil (for deep frying)
- diced tomatoes
- Basil
- grated Parmesan
Instruction
- For the filling: beat together the the ricotta, parmesan and basil. Season to taste, with salt and black pepper, then cover and set aside.
- For the ravioli: knead the dough for 3-5 minutes, until smooth with a slight sheen.
- Divide the dough into 2 pieces. Cover 1 piece with cling film and roll out the other piece very thinly on a lightly floured surface. Cut into squares with a sharp knife.
- Place about 1 teaspoon of the filling in the centre of each square. Dampen the edges and fold over to make a triangle. Press the edges with the tines of a fork to seal. Repeat with the remaining pasta and filling.
- Put the butter milk and breadcrumbs into separate shallow bowls.
- Dip the ravioli in the buttermilk, then in the breadcrumbs.
- Heat the oil in a deep heavy-based pan and fry the ravioli in batches for about 3 minutes until crisp and golden. Drain on absorbent kitchen paper.
- Serve with a small bowl of chopped tomatoes and torn basil. Sprinkle with grated cheese and garnish with basil.
