Fried Apple and Walnut Raviolis

(Oct. 15, 2021) There is a widespread assumption that simplicity is always the better choice. This fundamental supposition sounds great in theory, but when one deconstructs its very essence, you are left with many questions.

How is simplicity defined? One’s level of skill influences the state of simplicity, which in reality alters supposition. Does simplicity feed the state of progression? This is just a sampling of the possibilities one must consider when examining the hypothesis of simplicity.

Uncomplicatedness is a cognitive perception and therefore cannot be entered into the equation of finality. As a result, probabilistic inference suggests straightforwardness can actually be complexity in its infantile state.

That being said, cooking is based on personal preference and therefore interpretation and options are endless.

For example, ravioli is a wrapping of egg pasta that is filled with various ingredients like ricotta, meat, and vegetables.

Homemade raviolis allow one to personalize the little pillows of goodness with one’s menu, budget, and level of creativity. As you can see, this simple concept is not so simple after all.

Chances are if you’re not Italian, you probably have never made homemade raviolis. They are delectable but can be intimidating for a beginner.

Following are a few tips to instill confidence and expand one repertoire of skills.

In Italy, two types of flour are used to make fresh pasta: Italian double zero flour from soft wheat and semolina flour from durum wheat.

For the best ravioli it is important to make the pasta as delicate as possible, and therefore 00 flour is the best choice. This type of flour can be found in specialty stores or at Amazon.

The stuffing is the “star” of ravioli and the pasta encases the bite of deliciousness. A common mistake is to make the pasta too thick. This is one reason why homemade ravioli is far superior to frozen raviolis.

As with all cooking, tasting is imperative. When tasting the filling, season it slightly more than what seems appropriate. The pasta will slightly diminish the overall flavor of the dish.

Most raviolis are based on a creamy filling. For this reason, eggs and ricotta are often added. The slightly runny filling can be difficult to handle when sealing the ravioli. Place the filling in a bowl, cover with plastic wrap, and refrigerate for a few hours. The filling will become firmer and easier to handle.

There are many different methods of sealing the stuffing inside the pasta. No matter what technique you use, it is important that they are completely sealed and that they are sealed without air. Trapped air expands as the temperature rises, this will cause the ravioli to rupture and take in unwanted oil.

Cut the ravioli with a scalloped pastry wheel. Using a scalloped pastry wheel serves two purposes. It will create a gorgeous edge for the pasta that cannot be created by hand, and the bluntness of the wheel will help seal the ravioli.

Arrange the ravioli on a floured tray or a tea towel sprinkled with flour. It is important to turn them after 10 to 15 minutes. Otherwise, the bottom could become soggy and stick to the surface. Refrigerate the ravioli before cooking them.

Do not overcook ravioli. The dough is thin and they will cook quickly. If you cook them too long, you run the risk of the filling starting to leak. All of your hard work can fall apart in a split second.

Who says raviolis have to be savory, dessert raviolis are fun and the latest craze?

Fried walnut and apple raviolis can be made on the fly and are easy on one’s wallet.

Shortcuts are always welcomed. Prepared pie crust replaces the fresh pasta which saves a lot of time.

Apples, walnuts, and currants are a sweet delight. A touch of cornstarch thickens the filling for easy stuffing.

Frying the raviolis creates a crisp exterior and a dusting of powdered sugar is the final component to this fall dessert.

Originality raises the level of anticipation and success. Fried apple and walnut raviolis are a bite hard to beat. Enjoy!

Fried Apple and Walnut Raviolis


2 Granny smith apples, peeled and finely diced

1/8 cup toasted walnuts, finely chopped

1/8 cup currants

¾ cup water, plus one tablespoon

1/3 cup sugar

1/8 cup cornstarch

½ teaspoon cinnamon

2/3 tablespoon fresh lemon juice

1 package refrigerated pie crust

3 tablespoons flour

1 egg

canola oil for frying

1. Place apples, walnuts and currants in a small bowl. Mix together.

2. In a medium saucepan over low heat, bring ¾ cup water, sugar, cornstarch, cinnamon, and lemon juice to a boil, constantly stirring until it thickens, about 3 to 4 minutes.

3. Add apple mixture, and simmer for 5 minutes. Remove from heat and allow to cool completely.

4. Roll out pie crust on a floured surface until thin and pliable.

5. In a small bowl, mix egg and remaining water (one tablespoon).

6. Using a scalloped pastry wheel, cut out 2 ½-inch squares, and place 1 heaping teaspoon of apple filling on a square of dough. Then, top with another square. Using the egg wash, seal the edges by lightly pressing with your fingers. Continue this process until all dough is used.

7. In a large frying pan, heat oil over medium-high heat.

8. Carefully place 5 raviolis into the hot oil and flip when each side is golden brown. This will not take long, one to two minutes.

9. Transfer raviolis to a cooling rack and dust with powdered sugar.

Secret Ingredient – Apples. “Don’t swear off all fruits just because you ate one bad apple.”

– Tiffanie DeBartolo

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