This afternoon I made the rest of the raviolis out of all the filling that I didn't quite get finished yesterday (the ravioli press makes ravioli that only hold 1 tsp of filling. That means that a recipe that makes around 29 oz of filling makes a TON of raviolis). After the filling was gone, I was still left with a bit of extra pasta dough, so I decided to make it into some fried dessert ravioli.
In a small bowl put either 1 cup buttermilk, or 1 cup milk plus 2 Tablespoons lemon juice. In another bowl, mix together some breadcrumbs, sugar, and cinnamon- I don't know the exact ratio, but there was probably a bit more sugar than there were breadcrumbs. Then, take a couple sheets of that pasta dough that I gave the recipe for yesterday. Instead of putting filling inside, however, use the ravioli press to make the hollows, and then lay the second sheet of dough on top and roll it out with the little air bubble trapped inside. If you don't have a ravioli press, you could easily use the cookie cutter method (folding it in half- but making sure to trap a bubble of air inside the pasta). Then, dip the pasta into the milk and dredge through the breadcrumbs and cinnamon.
Heat up some oil either in a deep fryer or in a deep pot on the stove to 350º. Fry the coated ravioli until golden brown- I did mine for about 3 minutes, then flipped them over and cooked for another minute or two so that both sides got well done. Take them out of the oil, and let drain on paper towels. The sugar really caramelized nicely, and the pasta puffed up beautifully and had a very nice crunchy texture that kind of reminded me of a fortune cookie. Enjoy!
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