Southwest Ravioli with Chilies, Cheese and Olives
1 (4½ -ounce) can chopped olives
1 (4-ounce) can diced green chilies (about 2/3 cup)
1 cup finely shredded cheddar cheese
¼ cup minced onion
¼ cup grated parmesan cheese
1 tablespoon minced cilantro
Egg wash (whisk together 1 egg with 1 tablespoon flour)
Combine all of the ingredients in a bowl. Chill until ready to use. Yields 2 cups, enough for four dozen, 1½ -inch square ravioli. Fill and cook ravioli as described below. Serve with salsa and sour cream. Makes 6 to 8 servings.
To fill ravioli
Don't fill and seal more than four at a time to keep the egg-wrappers from drying out. Place a heaping teaspoon of the filling in the center of the wrapper, then brush all around the filling (out to the edge) with an egg and flour wash (beat together one egg with one tablespoon flour).
Adjust a second wrapper on top of the filling and press down around the filling with your fingers to remove air pockets as you seal the ravioli (always start pressing nearest the mound, moving outward). To completely seal the ravioli and trim them at the same time, cut the edges with a ravioli cutter, removing about 1/8 -inch of dough around all sides. (If you don't have a ravioli cutter, trim the edges and then press shut with the tines of a fork.)
They can be prepared one day ahead, covered with a floured towel and refrigerated, or one month ahead and frozen on a baking sheet. Wrap in plastic when solid. Do not thaw before cooking.
To cook ravioli
If you are going to prepare an entire batch, then it's best to have two or three frying pans going at once to eliminate washing and drying the pans several times during the process. Heat a thin layer of oil in the skillet over medium-high heat. Arrange as many ravioli as you can in the pan without having them overlap. Cook just until the bottoms are a rich golden-brown.
Gently pour in about three tablespoons of hot water (add the water near the side of the pan), cover the pan, turn down the heat to medium and cook about two more minutes. Lift the ravioli from the pan and place on paper toweling to absorb the oil, and then store them in a 200-degree oven until all of the remaining ravioli are cooked.