- 14 oz. fresh pasta sheet
- Ravioli filling:
- 7 oz. sheep’s milk ricotta (strongly preferred, if you can find it) or use regular ricotta (TFD strongly prefers Polly-O brand)
- 3 1/2 oz. smoked Provolone cheese, grated
- 1 oz. Parmigiano Reggiano, grated
- 3 1/2 oz. mixed mushrooms, finely-chopped
- 2 oz. cooked spinach (or if you prefer, use cooked bitter greens), finely-chopped
- 3 sprigs fresh marjoram, finely-chopped
- 1 small sprig spearmint, finely-chopped
- 2 anchovy fillets, finely-chopped (TFD endorses ONLY Ortiz brand!)
- 1 oz. golden raisins, finely-chopped
- Kosher salt and freshly-ground black pepper
- Peanut or canola oil for frying (TFD prefers peanut for its higher temperature frying ability)
- minced parsley and minced fresh oregano, plus extra grated Parmigiano Reggiano and crushed red pepper for garnish
- Hirshon dipping sauce:
- 2 cups of your favorite tomato sauce (I prefer Rao’s marinara)
- 1/4 cup roasted garlic and onion jam + 1 Tbsp. balsamic vinegar (if unavailable, use heavily-caramelized onions combined with roasted garlic and 1 Tbsp. balsamic vinegar, then purée)
- 1 Tbsp. demiglace
- 1 tsp. of your favorite hot sauce
- Heat 2 tablespoons of oil in a pan and cook the mushrooms, until the juices have evaporated. Set aside to cool.
- Combine all filling ingredients except mushrooms with a large pinch of freshly-ground black pepper in a bowl. Add the mushrooms and mix well.
- On a well-floured surface, divide the pasta into two sheets. Place the filling, in amounts about the size of a walnut, on one pasta sheet, leaving 1 ½” of space in between each mound of filling.
- Wet the borders of each ravioli slightly using your fingers then cover with the other sheet of pasta. Seal the gaps between each ravioli by pressing down with your fingers before cutting through.
- Deep-fry the ravioli until golden brown and delicious – sprinkle with grated parm, minced herbs and serve with crushed red pepper flakes on the side and of course the dipping sauce, served warm.