Chef Time!

Chef Time!

Saturday, October 6, 2012

OMG! It’s True! I Am Obsessed With Red Velvet!

I guess all my friends were right, I am obsessed with Red Velvet. Now I must take the next step and join the Red Velvetaholics Group. But until then, (in complete denial right now) I will continue with having fun in the kitchen.

red velvet ravioli

Red velvet ravioli combines a crispy donut casing with the mouth-watering fluffiness of red velvet cake. If you’re not hungry already, you’re stomach will definitely be growling after you sink your teeth into this recipe.
To make this recipe, a mixture of pasta and donut dough is combined and then pressed into thin squares by a ravioli roller. The red velvet cake batter is made into itty-bitty cookies so that they can fit snugly into the pastry squares. The dough is squished closed once the cookie is inside, and the puffs are placed in the deep fryer for them to cook.
Once they are done, you can dress up your red velvet ravioli by sprinkling on some powdered sugar or drizzling on savory chocolate to enhance the overall to-die-for flavor.

Red Velvet Ravioli
1 c. Flour
½ tsp. Baking Powder
1 tbsp. Cocoa Powder
1 c. Sugar
1/3 c. Vegetable Oil
1  Egg, room temperature
½ tsp. Vanilla
1 c. Milk
2 c. Flour
½ c. Sugar
1 ½ tsp. Baking Powder
1  Egg
4 tbsp. Vegetable Oil
¼ c. Milk
1 tsp. Salt
Preheat oven to 350.
Mix the dry ingredients of the red velvet well. Whisk together the sugar with the wet ingredients until fully combined.
Add the wet ingredients to the dry ingredients and mix well. Place small teaspoon sized balls on a nonstick baking sheet. Bake at 350 for 10 to 15 minutes until just barely cooked and still slightly soft in the middle.
Mix the dry ingredients of the dough and whisk the wet ingredients until fully combined. Add the wet ingredients to the dry and mix. Knead lightly until smooth.
Use a pasta roller to flatten the dough to about the third thinnest setting.
Place a square of dough down on the counter. Put one of the red velvet rounds on top. Place another square of dough down on top. Use a small amount of water to seal the dough together. Use a ravioli cutter to form this into a circle shape.
Fry the ravioli at 350 for about 6 minutes until fully cooked.
Sprinkle the top with some powdered sugar and crumbled red velvet cake.
Chef’s notes: As an option you can serve this with cream cheese frosting as a dip.

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