Prime Rib and Shrimp Whole Wheat Fried Ravioli

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You could fill these ravioli with anything your heart desires. Use this opportunity to use up some of your leftovers and turn them into a fun and delicious appetizer like I did with the prime rib!

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  • 4

Ingredients

  • Filling:
  • 1 tablespoon California Olive Ranch Albequina Extra Virgin Olive Oil
  • 22 shrimp, peeled and deveined
  • sea salt to taste
  • pepper to taste
  • 1 cup leftover prime rib, chopped
  • 1/2 cup chicken stock
  • 4 handfuls of arugula
  • 2 tablespoons California Olive Ranch Albequina Extra Virgin Olive Oil
  • Pasta dough and breading:
  • 1 pound Bob's Red Mill Hard White Whole Wheat Flour
  • 4 whole eggs, plus 1 yolk
  • 1/4 cup California Olive Ranch Albequina extra-virgin olive oil
  • sea salt
  • 2 tablespoons water
  • 1 egg, scrambled with a touch of water for breading
  • 2 cups panko bread crumbs
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • sea salt to taste
  • Horseradish dipping sauce:
  • 1 1/2 tablespoons horseradish (or 2 tablespoons if you want it spicy)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Quick Mustard Garlic Vinaigrette:
  • 1 clove garlic, minced
  • 1 tablespoon dijon or grainy mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup California Olive Ranch Albequina Extra Virgin Olive Oil
  • salt and pepper to taste
  • Canola oil for frying
  • Parmesan cheese

Preparation

Step 1

Heat the olive oil over medium heat and add the shrimp seasoned with salt and pepper. Saute for just a few minutes until the shrimp are pink and firm.

Next, add the chicken stock to the pan to deglaze. Stir with a wooden spoon, scraping all the brown bits up from the pan. Then add the arugula to the pan and stir until it wilts.

Add the entire mixture to a food processor along with the Parmesan cheese and 2 tablespoons extra virgin olive oil.

Turn on the food processor and let it go until the mixture is a paste. This is your filling.

To make the dough, make a well with the flour and crack the eggs right into that well, along with the extra egg yolk, a few cranks of fresh ground sea salt, and water. Using a fork, scramble up the eggs, then start incorporating the flour into the egg yolk mixture until all the flour has been stirred in. Start using your hands when it gets too hard to stir.

Once you've combined the flour and eggs into dough, start kneading your ass off. Using the heal of your hand, press down and forward, then fold over more of the the dough and repeat... like a billion times. Ok, maybe not that many times, but enough times until the dough starts to feel a bit soft. Since this is whole wheat flour, it won't feel very soft, but you'll know when the dough starts feeling plyable. It'll take about 10 minutes of kneading. This will be your upper arm workout for the day - trust me.

Wrap the dough up in plastic wrap and let it rest on the board.

Heat up your deep fryer and get your filling into a bowl and set it next to your ravioli making station. You'll also want a fork, a biscuit cutter, and a small bowl of water.

Once the dough has rested for about a half hour, cut it in half, roll it out with a rolling pin, then run it through your pasta machine to make thin sheets of pasta.

Next, cut out circles from the dough using your biscuit cutter. Put a teaspoon of filling in the center of a dough circle, then moisten the outside ring of the dough circle with your finger dipped into the water bowl. Top it with another dough circle and press down all around to fuse the two dough circles together. Then use your fork to cinch the edges shut.

Dip each ravioli in the scrambled egg/water mixture, then cover them in the panko bread crumbs mixed with oregano, thyme, and sea salt. Bread all of the ravioli this way.

Then, simply deep fry your breaded ravioli in about 350 degree canola oil until golden brown. Keep an eye on the ravioli as this will only take about a minute and you'll need to flip them halfway through so they brown on each side.

Place fried ravioli on paper towels and hit them with a little sea salt and Parmesan cheese if you'd like.

Prepare the horseradish dipping sauce and the mustard vinaigrette by whisking together the listed ingredients until fully combined.

Put the horseradish sauce in a ramekin or on the platter beside the fried ravioli. Toss some arugula with some of the mustard vinaigrette and pile on the platter next to the fried ravioli and serve.





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