Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Ravioli can be a little square (see what we did there?) so update it with a fun shape in time for Valentine's Day. Plus, now you can stuff your heart with cheese without worry of a heart attack or cardiac arrest.
These crispy heart-shaped raviolis are boiled, battered and baked, giving each bite a crunchy outside with a soft and oh-so-cheesy inside. Paired with a marinara dipping sauce, this will be a fun appetizer for your valentine or family.
Roll the pasta into sheets (using a Kitchen Aid stand mixer set to number 6 or 7). Cover with a damp cloth and mix the mascarpone, mozzarella and Parmesan cheese together. Stir in fresh basil and salt and pepper.
Working with one sheet at a time, stamp out heart shapes with a heart-shaped cookie cutter. Working quickly, put about 1-1/2 teaspoons of filling into the center and top with another heart. Dampen the edges with water and, using a fork, press down the sides so the filling doesn't escape while boiling. Immediately cover hearts with a towel so they don't dry out.
Repeat until all of the pasta sheets have been used and filling is gone.
Preheat oven to 400 degrees F. Grease two large baking sheets with nonstick cooking spray and dust slightly with a bit of cornmeal.
Bring a large pot of water to a boil. Add salt and toss in ravioli. Cook for about 5 minutes, or until they float to the top. Drain and pat dry.
Mix the egg white and place in a shallow bowl. In another bowl, mix the dried spices, breadcrumbs and mozzarella.
One at a time, dip the ravioli into the egg white and then into the breadcrumbs. Place on the greased baking sheet.