Preparation:
Combine all the filling ingredients in a bowl or a food processor. Taste for seasoning and adjust as needed.
To make the pasta by hand, place the flour and salt on a work surface. Make a well in the center. Beat the eggs and olive oil together. Puree the chiles in a processor (or mince them very finely) and add to the egg mixture. Pour this mixture into the well and begin mixing the flour into the middle from the inside edges of the well. Continue incorporating flour until you have a soft dough just beyond the sticky stage. Knead the dough in the pasta machine until it is elastic. Stretch the dough in the machine, dusting with flour as needed to keep it from sticking, until the dough is 1/16 inch thick.
Cut the rolled-out dough into pieces approximately 12 inches long and 4 inches wide. Brush two of the pieces of dough lightly with cold water. Using a spoon or a pastry bag, place about 1 teaspoon filling every 2 inches on one sheet of dough, forming two rows. Place a second piece of dough over the filling and press around each pocket of filling. Cut apart with a knife or pizza cutter into 2-inch square ravioli. Repeat with the remaining dough and filling.
Mix the bread crumbs and 1/2 cup of the Parmesan cheese together in a bowl. Beat the eggs in another bowl. Heat the oil to 375 degrees in a deep pan or in an electric fryer. Dip the ravioli in the egg, then into the bread crumb mixture. Deep-fry until golden brown. Drain and serve four ravioli to a plate, sprinkled with the remaining Parmesan cheese and chopped cilantro. Garnish each serving with Salsa Fresca.
Notes: To make the pastry dough in the food processor, start by combining the eggs, oil, and chile, then add about two-thirds of the flour. Continue adding flour to form a soft dough. Knead and roll out as directed above. |
