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Sweet Ravioli With Chocolate-Nut Filling |
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Serves: 60 My friend, Manhattan caterer Steve Evasew, shared his family recipe for these ravioli with a difference. The original called for a s-pound bag of flour, and must make hundreds of dessert ravioli. His family calls them caginetti, derived from the Italian word for "chestnut," which the original recipe contained. However, chestnuts were too expensive for poorer families, so they ingeniously substituted chickpeas.Makes about 5 dozen ravioli CHOCOLATE-NUT FILLING: 1/2 cup cooked or canned chickpea, drained 1/2 cup blanched slivered almonds 4 ounces mixed dried fruits (such as apples, pears, and pitted prunes or apricots), coarsely chopped 3 ounces semi-sweet baking chocolate, coarsely chopped 1/3 cup high-quality black currant preserves 1/2 cup honey 1/2 cup dark rum RAVIOLI DOUGH: 5 cups all-purpose flour 3 tablespoons olive oil 3 tablespoons dry white wine 3 tablespoons water Vegetable shortening or vegetable oil for deep-frying Confectioners' sugar for dusting
You will need a pasta machine and a couple of days to make this recipe. 1. TO MAKE THE FILLING: The day before making the ravioi, put the chickpeas, almonds, dried fruit, and chocolate in a food processor and pulse until processed into a sticky paste. Transfer to a medium bowl and stir in the preserves, honey, and rum. Cover and refrigerate overnight. 2. TO MAKE THE DOUGH: Put the flour in a food processor. Mix the olive oil, wine, and water in a glass measuring cup. With the machine running, add the liquid through the feed tube and process just until the dough forms a ball on top of the blade. If the dough is too wet or too dry, it will not form a ball. Feel the dough, and if it is sticky and wet, add additional flour, 2 tablespoons at a time, processing after each addition, until the dough forms a ball. If it seems too dry, follow the same procedure, adding additional water, 1 tablespoon at a time. To make the dough by hand, place the flour in a large bowl. Stir in the liquids to make a stiff dough. Turn out onto a lightly floured surface and knead just until smooth, about 5 minutes. Do not overknead the dough. Gather up the dough into a ball, wrap in plastic wrap, and let stand at room temperature for 2 hours. 3. Place a kitchen towel on a baking sheet and dust with flour; set aside. Divide the dough into quarters. Attach a hand-cranked pasta machine to a work surface. Working with 1 portion of dough at a time and keeping the remaining dough covered, fold the dough into thirds and dust with flour on both sides. Pass the dough through the widest setting of the pasta machine (setting No.1 on most machines). Continue folding and rolling until the dough comes together, usually after 5 or 6 passes. Pass it through a few more times without folding, dusting with flour as needed. Adjust the rollers to the second setting, fold the dough into thirds again, flour both sides, and pass it through the rollers. Continue folding and rolling for 4 or 5 more passes. Adjust the rollers to the third setting, and repeat the folding and rolling for 4 or 5 passes. By now the dough will be transformed into a thin sheet of pasta. Adjust the rollers to the fourth setting. Dust the dough with flour. Without folding, pass the dough through the pasta machine 3 or 4 times. Adjust the rollers to the fifth setting (on most machines, this will be the next-to-last setting). Flour and pass the pasta through the rollers. The dough should be about 1/16 inch thick. 4. Place the long strip of dough on a work surface. On the bottom half of the dough, about 1/2 inch from the bottom edge, place scant teaspoons of the filling about 1 1/2 inches apart. Using a pastry brush, lightly brush a border of water around each spoonful of filling. Fold the pasta strip over to cover the filling. Using your fingers, press all around each mound of filling to seal the two layers of pasta together. Using a fluted pastry wheel, cut out 1 1/2-inch-square ravioli. Place the ravioli on the kitchen towel and set aside. 5. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches of about 10, deep-fry the ravioli until golden, about 2 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Let cool completely. (The ravioli can be prepared up to 2 days ahead and stored in an airtight container, with the layers separated with paper towels and waxed paper.) Just before serving, dust the ravioli with the confectioners' sugar. |
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