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Sauerkraut Ravioli

Fettuccine.Inn's picture
Sauerkraut Ravioli is a sinfully delicious recipe that leaves a memorable taste. I often serve the Sauerkraut Ravioli as appetizers for dinner parties at home for a change. Try this brilliant recipe for Sauerkraut Ravioli.
Ingredients
  Egg 1 , slightly beaten
  Water 1 Cup (16 tbs)
  Vegetable oil 3 Tablespoon
  Salt 1 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Vegetable oil 2 Tablespoon (For Dough)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Sauerkraut 2 Can (20 oz), drained
  Chopped onion 1 Cup (16 tbs)
  Butter 6 Tablespoon
Directions

In a large bowl, combine egg, water, 3 tablespoons oil and salt.
Stir in flour, making a stiff dough.
Let dough rest 5 minutes.
Knead until smooth, 10 minutes.
Brush top lightly with vegetable oil.
Cover and let stand 1 hour.
Prepare Sauerkraut Filling; set aside.
On a lightly floured surface, roll out dough 1/8 inch thick.
With a biscuit cutter, cut into 3 inch circles.
Stretch each circle slightly with your hands.
Place 2 teaspoons Sauerkraut Filling on half of each circle.
Fold other half over the filling.
Seal edges by crimping with a fork, being careful not to puncture the dough.
Appetizers may be made several hours ahead and refrigerated before frying or they may be kept frozen up to 3 months, and thawed before frying.
In a heavy deep pot, heat deep frying oil to 375°F (190°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
Deep fry several ravioli at a time until golden, 2 minutes.
Drain on paper towels.
Serve at once.
Makes about 48 appetizers.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried

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