Crispy fried ravioli with beef steak, mushroom and Italian cheese

Crispy fried ravioli with beef steak, mushroom and Italian cheese
by Frank Bordoni from Saturday Kitchen Serves 4
Preparation time less than 30 mins Cooking time 10 to 30 mins
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Ingredients a little oil, for frying 500g/17½oz beef steak, chopped to small dice 200g/7oz open-cup mushrooms, chopped small onion, finely chopped 1 clove garlic, finely chopped 1 tsp Worcestershire sauce 2 tbsp parsley, chopped 2 tbsp grated parmesan cheese sea salt and freshly ground black pepper 12 fresh pasta sheets, fresh pasta dough or wonton wrappers 1 egg, beaten 2 tbsp chopped flatleaf parsley 1 tbsp thyme leaves Method 1. For the filling, heat a frying pan over a medium-to-high heat. 2. Add a little oil and brown the beef, mushrooms, onion and garlic together, stirring regularly, until all pan juices evaporate and the onion is tender. 3. Remove from the heat and stir in the Worcestershire sauce, parsley and cheese. Season well and allow to cool. 4. Lay out half the sheets of pasta and drop even spoonfuls of stuffing along the sheets or onto the wonton wrappers. Brush around the stuffing with beaten egg and lay over the remaining sheets of wonton to sandwich the filling. 5. Press down gently around the filling to ensure the pasta sticks together and push out any air. If using pasta sheets, cut into squares to make 'ravioli'. You can make the ravioli as large or as small as you like - I prefer giant ones! 6. Heat the oil in a sauté or frying pan and shallow fry the pasta parcels until golden and crispy. 7. Remove the crispy ravioli from the pan and drain on kitchen paper. 8. Toss with sea salt, black pepper, thyme and chopped parsley and serve.  Show me more ravioli recipes