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Peanut Butter & Jelly Ravioli

Ravioli Day is March 20th, so we decided to make a particularly creative ravioli recipe this week. Fresh raspberry puree from a Tomato Press fills homemade ravioli that is pressed with a Ravioli Pin. The ravioli is then tossed with crushed peanuts and a little peanut oil for a grown up PB&J!

- Ingredients -

Dough

1 cup semolina
1 extra large egg
1 tablespoon peanut oil

Filling
1 pint raspberries
½ cup ricotta cheese

For tossing
¼ cup peanuts
2 tablespoons peanut oil


- Tools - 
Weston Tomato Press with Berry Screen
Weston Ravioli Rolling Pin
Weston Manual Food Grinder


Step One | Make Dough

Make a mound of semolina, make a well in the center with your hands, and break the egg into the well. Pour the peanut oil into the well also. 

Use a fork to scramble the eggs and oil together, then mash the semolina into the well until you have a uniform dough. Cover the dough ball in plastic wrap and let rest 30 minutes.


Step Two | Prepare Filling

While the dough rests, strain your raspberries through the Berry Screen of your Tomato Press. Mix the berry puree with ricotta cheese.



Step Three | Fill & Seal Ravioli

Once the dough has rested, pull off a chunk of it and roll it out with the Ravioli Pin until thin. You may use a pastry cutter to make a more perfect shape if you like. Repeat so that you have two sheets of dough of equal size.

Spread the raspberry-ricotta filling over half of one sheet.



Place the other dough sheet over the filling. Use the Ravioli Pin to fill and seal your ravioli.



At this point, you can either pull the ravioli apart, or if you would like fancy edges, use a pasta bike/pastry cutter to cut the ravioli sheet apart. Repeat for remaining dough.


Step Four | Cook Ravioli

Boil the ravioli for five minutes or steam it for ten. Drain. Use our Manual Food Grinder to crush your peanuts, then toss the ravioli in peanut oil and crushed peanuts.
Why 'steam' ravioli? Boiling can be a little rough on homemade ravioli. If you're not confident that you've firmly sealed your ravioli, you may want to steam it instead to ensure that they don't unseal in the boiling water and release the filling.


Serve warm (or cold - cold is good too).


Sample Product Label
Norton
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