Wedding Ravioli - {Krafi}

By á-174942

Ingredients

• Basic Fresh Egg Pasta (see recipe)
• 1/2 cup golden raisins
• 2 tablespoons dark rum
• 2 eggs beaten
• 1 1/2 teaspoons sugar
• 1/4 pound fontina cheese shredded
• 1/4 pound freshly-grated Parmigiano-Reggiano plus more
• for serving
• 1/4 cup bread crumbs
• Grated zest of 1/2 lemon
• Grated zest of 1/4 orange
• 1 cup unsalted butter

Details

Servings 8

Preparation

Step 1

Prepare the Basic Fresh Egg Pasta dough according to the recipe.

Soak the raisins in the rum to rehydrate. In a large bowl, beat the eggs and sugar together until the yolks are pale. Add the fontina, Parmigiano-Reggiano, hydrated raisins, and bread crumbs, mixing well. Add the citrus zests and mix well by hand. Set aside.

Roll the pasta out to the second-thickest setting on a pasta-rolling machine. Using a biscuit cutter or water glass, cut 3-inch circles from the dough. Spoon tablespoonfuls of the filling onto the center of half of the circles and top each filled circle with an unfilled circle, pressing to release any air bubbles before sealing the edges with moistened fingertips.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a small saucepan, heat the butter over medium heat to melt and warm it through.

Cook the krafi in the boiling water until tender and cooked through, about 6 minutes. Drain the pasta and turn out into a serving bowl. Drizzle the melted butter over, top with grated Parmigiano-Reggiano and serve immediately.

This recipe yields 8 servings.