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1
For the dough: Sift the flours and a pinch of salt into a bowl.
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2
Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl.
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3
Pour the flour mixture onto a clean dry work surface and form a small well in the center.
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4
Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture.
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5
Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick.
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6
Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour.
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7
For the filling: Mix together all of the ingredients until fully incorporated in a bowl.
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8
Chill in the refrigerator for at least 20 minutes, or up to 1 hour.
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9
To assemble: Divide the rested dough into 2 equal-size pieces and roll out on a floured work surface to a thickness of 1/8-inch.
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10
On 1 dough sheet, distribute tablespoon-sized portions of the filling, at least 2 inches apart.
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11
Brush the edges of the dough with the egg wash.
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12
Carefully lay the second sheet of dough on top and press the edges shut with your fingertips.
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13
Use a round 1 1/2-inch ravioli cutter to portion out ravioli pieces, pinching the edges shut to ensure no air is trapped inside.
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14
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
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15
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
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16
Whisk the remaining 3 eggs and cream in a shallow bowl.
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17
Place the breadcrumbs and Parmesan into another shallow bowl and stir to combine.
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18
Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture.
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19
Working in batches, carefully drop the ravioli into the saucepan and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches.
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20
Place directly onto a cooling rack lined with aluminum foil to drain any excess oil.
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21
Serve with warm tomato sauce and freshly grated Parmesan.
