The restaurant Jamie’s Italian makes a great snack dubbed Italian Nachos out of deep fried ravioli.
On a recent visit to Brighton we checked out Jamie’s Italian and couldn’t resist trying the ravioli di formaggi snack. The menu described them as Italian Nachos, and they are actually quite easy to make at home.
In my opinion Jamie’s Italian serves good English food with an Italian twist, and I was intrigued to find many innovating dishes such as a turkey cordon bleu with fried eggs and a caprese salad with skinned tomatoes. I had never heard of Italian Nachos before either, but they turned out to be absolutely divine. They even work as a clever way to give homemade ravioli new life. After all, any good kitchen at home or in restaurants has an obligation to minimize waste:)
For the pasta
4 dl pasta flour
1 egg yolk
For the filling
150 g ricotta
50 g grated parmesan
A generous grating of nutmeg
Sunflower oil for deep frying
Start by making the pasta dough.
Make a volcano of flour on a clean table.
Pour egg and egg yolk in the middle of the mount and use a fork to mix it with the flour.
Add a drop of water, if it is impossible to make a dough with the eggs alone.
Use the heel of your hand for kneading, when the fork is no longer useful.
Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Decrease the width of the pasta machine gradually, one step at a time, until the pasta is quite thin.
Leave the pasta on wire rack covered by a clean tea towel.
Meanwhile prepare the filling.
Mix ricotta and grated parmesan with grated nutmeg.
Divide the pasta into even sized strips
Place small tops of filling on every other strip.
Cover with another strip of pasta, seal the edges and trim the edges around each top of filling.
Boil the ravioli for 3 minutes in salted water.
Drain the ravioli and let them cool.*
Heat up the sunflower oil in a saucepan until it starts to bubble round a toothpick.
Deep fry the ravioli until crisp and golden.
Serve the ravioli as Italian Nachos snacks.
*If you have got some ravioli leftover from the day before, you can start here.