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1
Prepare the marinara sauce: Place olive oil, garlic, onions and basil (and oregano) in large sauce pan.
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2
Turn heat to medium and cook until garlic and onion are soft and lightly browned.
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3
Add crushed tomatoes to the saucepan with all their juices.
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4
Add 1 cup of water.
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5
Simmer half covered on medium heat for 30 minutes, stirring occasionally.
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6
Add salt and pepper to taste.
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7
Preparing the filling: Drain the ricotta and mix with parmesan and pepper.
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8
Set aside.
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9
Prepare the ravioli: Defrost the frozen puff pastry in the fridge for 3 hours.
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10
On a lightly floured surface, roll out the puff pastry till about A 1/4 inch thick.
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11
Cut the pastry into 4-inch wide strips.
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12
Place a heaping teaspoonful of filling in little neat balls (or use a piping bag) on the bottom third of the pasta sheet at about 2a intervals.
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13
Lightly brush the edges with water.
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14
Fold the sheet over the filling and press firmly around the filling to shape the ravioli and remove the air bubbles; cut ravioli with a pastry cutter.
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15
Make sure the edges are firmly sealed and transfer to baking sheet that is lightly dusted with rice flour.
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16
Cover with a floured kitchen towel.
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17
Repeat with the remaining pastry.
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18
Frying the ravioli: Pour enough olive oil into a large frying pan to reach a depth of 2 inches.
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19
Heat the oil over medium heat until a deep-fry thermometer registers 325 F. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
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20
Do not overcrowd the oil lest it will reduce the temperature.
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21
Keep temperature constant at 325F by adjusting the flame.
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22
Using a slotted spoon, transfer the fried ravioli to rack set over a baking tray to drain.
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23
Sprinkle the fried ravioli with a little salt.
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24
Serve with a bowl of marinara sauce for dipping.
