Italian · Dinner
Fried Stuffed Pasta Pockets
Crisp fried pasta pockets stuffed with braised ground beef, Parmesan, and ricotta, sealed in a semolina dough and shallow-fried until golden. Rich umami filling seasoned with garlic, oregano, and tomato paste sits inside a crackling crust, served with warmed marinara for dipping.
$5
35 minsPrep
20 minsCook
55 minsTotal
HardLevel
Nutrition per serving
742Calories
34.8gProtein
43.4gFat
50.2gCarbs
5.8gSugar
4.1gFiber
876mgSodium
246mgChol
14.2gSat Fat
820mgPotassium
270mgCalcium
4.9mgIron
2.1mcgVitamin B12
8.2mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Whisk flour and semolina together, work in 2–3 tbsp cold water until a stiff dough forms, then knead for 5 minutes until smooth and elastic.
2
Chill
Wrap dough in plastic and let rest at room temperature for 30 minutes so gluten relaxes.
3
Sauté
Heat olive oil in a small skillet over medium heat, cook garlic for 30 seconds until fragrant, then add ground beef and cook for 6–7 minutes until brown.
4
Braise
Stir in tomato paste, oregano, salt, and pepper; simmer over medium-low heat for 3 minutes until thickened, then cool 5 minutes.
5
Build
Roll dough thin to 1.5mm, cut into four 4-inch rounds, spoon a heaping tablespoon of filling onto one half, fold over, and seal edges firmly with a fork.
6
Fry
Heat vegetable oil in a small skillet over medium heat until a dough scrap sizzles, then fry pockets 2–3 minutes per side until deep golden, working in batches.
7
Plate
Drain pockets on paper towels, warm canned tomatoes over low heat, spoon into a small dish, and serve alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz427g beef-ground
- 1 1/3 cup170g all-purpose flour
- 1/2 cup80g semolina
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 4 tbsp60g tomato paste
- 1/2 cup120g ricotta
- 4 tbsp30g parmesan
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup240ml vegetable oil
- 2/3 cup80g, a third of a 14.5 oz can canned tomatoes
