Photo by Farideh Sadeghin
Makes 30
Prep time: 45 minutes
Total time: 1 hour
INGREDIENTS
for the vodka sauce:
½ cup|113 grams unsalted butter
½ teaspoon chili flakes
2 garlic cloves, minced
¼ cup|60 ml vodka
1 (14.5-ounce|411-gram) can crushed tomatoes
¾ cup|180 ml heavy cream
kosher salt and freshly ground black pepper, to taste
for the ravioli:
4 ounces|113 grams ricotta
3 ounces|85 grams spicy Italian sausage, casing removed
1 ounce|25 grams fresh mozzarella, diced
1 ounce|35 grams shredded low-moisture mozzarella
⅓ cup|45 grams grated parmesan cheese
½ teaspoon dried oregano
½ teaspoon kosher salt, plus more to taste
1 pound|450 grams fresh pasta sheets
5 large eggs
1 cup|133 grams all-purpose flour
3 cups|144 grams panko breadcrumbs
1 tablespoon dried parsley
1 tablespoon garlic salt
2 cups|500 ml vegetable oil
a hunk of fresh parmesan
DIRECTIONS
- Make the vodka sauce: Melt the butter in a medium skillet over medium. Add the chili flakes and garlic and cook until fragrant, about 1 minute. Stir in the vodka and cook until evaporated, about 2 minutes. Add the tomatoes and cook, stirring occasionally, for 20 minutes. Stir in the cream and cook 5 minutes more. Season with salt and pepper and, using an immersion blender or blender, purée until smooth. Keep warm.
- Make the ravioli filling: In a medium bowl, mix together the ricotta, sausage, cheeses, oregano, and salt. Refrigerate until ready to use.
- Make the ravioli: Cut the pasta sheets into 4 ½-inch strips about 12-inches long. Place 1 teaspoon of filling on the pasta sheet, leaving about 1 ½-inches between each. Beat 1 egg in a small bowl and brush the egg around the filling. Fold the top half of the pasta over the bottom, pressing out any air pockets. Using a pizza cutter or ravioli cutter wheel, cut out the ravioli and place on a sheet tray. Cover with a damp cloth and repeat with the remaining pasta and filling. Makes about 30.
- Cook the ravioli: Prepare a large bowl of ice water. Bring a large pot of generously salted water to a boil. Working in batches, cook the ravioli for 2 minutes, then, using a slotted spoon, transfer to the bowl of ice water. Repeat with the remaining ravioli. Carefully blot the ravioli dry.
- Bread the ravioli: Place the flour, eggs, and breadcrumbs in three separate, shallow bowls. Beat the eggs and season the breadcrumbs with the parsley and garlic salt. Working with one ravioli at a time, coat in the flour, then the eggs, and finally the breadcrumbs. Transfer back to the sheet tray and repeat with the remaining ravioli.
- Fry the ravioli: Heat the oil in a 10-inch cast-iron skillet over medium-high. Working in batches, cook the ravioli, flipping once, until golden all over, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Keep warm and repeat with the remaining ravioli.
- To serve, transfer to a platter and grate the parmesan right over the top. Serve with the vodka sauce.
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Photo by Farideh Sadeghin Makes 30 Prep time: 45 minutesTotal time: 1 hourINGREDIENTSfor the vodka sauce:½ cup|113 grams unsalted butter½ teaspoon chili flakes2 garlic cloves, minced¼ cup|60 ml vodka1 (14.5-ounce|411-gram) can crushed tomatoes¾ cup|180 ml heavy creamkosher salt and freshly ground black pepper, to tastefor the ravioli:4 ounces|113 grams ricotta3 ounces|85 grams spicy Italian sausage, casing removed1 ounce|25 grams fresh mozzarella, diced1 ounce|35 grams shredded low-moisture mozzarella⅓ cup|45 grams grated parmesan cheese½ teaspoon dried oregano½ teaspoon kosher salt, plus more to taste1 pound|450 grams fresh pasta sheets5 large eggs1 cup|133 grams all-purpose flour3 cups|144 grams panko breadcrumbs 1 tablespoon dried parsley 1 tablespoon garlic salt 2 cups|500 ml vegetable oila hunk of fresh parmesanDIRECTIONSMake the vodka sauce: Melt the butter in a medium skillet over medium. Add the chili flakes and garlic and cook until fragrant, about 1 minute. Stir in the vodka and cook until evaporated, about 2 minutes. Add the tomatoes and cook, stirring occasionally, for 20 minutes. Stir in the cream and cook 5 minutes more. Season with salt and pepper and, using an immersion blender or blender, purée until smooth. Keep warm.Make the ravioli filling: In a medium bowl, mix together the ricotta, sausage, cheeses, oregano, and salt. Refrigerate until ready to use.Make the ravioli: Cut the pasta sheets into 4 ½-inch strips about 12-inches long. Place 1 teaspoon of filling on the pasta sheet, leaving about 1 ½-inches between each. Beat 1 egg in a small bowl and brush the egg around the filling. Fold the top half of the pasta over the bottom, pressing out any air pockets. Using a pizza cutter or ravioli cutter wheel, cut out the ravioli and place on a sheet tray. Cover with a damp cloth and repeat with the remaining pasta and filling. Makes about 30.Cook the ravioli: Prepare a large bowl of ice water. Bring a large pot of generously salted water to a boil. Working in batches, cook the ravioli for 2 minutes, then, using a slotted spoon, transfer to the bowl of ice water. Repeat with the remaining ravioli. Carefully blot the ravioli dry.Bread the ravioli: Place the flour, eggs, and breadcrumbs in three separate, shallow bowls. Beat the eggs and season the breadcrumbs with the parsley and garlic salt. Working with one ravioli at a time, coat in the flour, then the eggs, and finally the breadcrumbs. Transfer back to the sheet tray and repeat with the remaining ravioli.Fry the ravioli: Heat the oil in a 10-inch cast-iron skillet over medium-high. Working in batches, cook the ravioli, flipping once, until golden all over, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Keep warm and repeat with the remaining ravioli. To serve, transfer to a platter and grate the parmesan right over the top. Serve with the vodka sauce.Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.ORIGINAL REPORTING ON EVERYTHING THAT MATTERS IN YOUR INBOX.By signing up, you agree to the Terms of Use and Privacy Policy & to receive electronic communications from Vice Media Group, which may include marketing promotions, advertisements and sponsored content.