Rizzuole with Ragù, Béchamel, and Peas
Category: Yeast Breads
Servings: 13
These delicious, savory pastries combine a rich ragù filling with creamy béchamel sauce and peas, all encased in a soft, fluffy dough. Perfect for a comforting snack or a unique appetizer, these rizzuole are sure to impress anyone who tries them. Let’s get started!
Ingredients:
| Dough | Amount |
|---|---|
| Water | 235g |
| All-purpose flour (00) | 500g |
| Sugar | 50g |
| Fine salt | 10g |
| Active dry yeast | 5g |
| Lard (or butter) | 50g |
| Ragù Filling | Amount |
|---|---|
| Ground beef | 200g |
| Sausage (removed from casing) | 200g |
| Carrots | 45g |
| White onions | 45g |
| Tomato concentrate | 140g |
| White wine | 50g |
| Peas (fresh or frozen) | 150g |
| Water | 100g |
| Bay leaves | 3 |
| Extra virgin olive oil | 30g |
| Salt and black pepper | To taste |
| Béchamel Sauce | Amount |
|---|---|
| Whole milk | 300g |
| Butter | 30g |
| All-purpose flour (00) | 30g |
| Salt and pepper | To taste |
| Ground nutmeg | To taste |
| For Frying | Amount |
|---|---|
| Bread crumbs (for coating) | 200g |
| Vegetable oil (for frying) | 700g |
| Eggs | 3 |
Preparation:
Step 1: Preparing the Dough
- Mix the dry ingredients: In a stand mixer bowl, sift the all-purpose flour and add the sugar. Sprinkle the salt and the dry yeast on top of the flour.
- Add wet ingredients: Gradually pour in the room-temperature water and start mixing on low speed. Add the lard little by little, ensuring it gets fully incorporated into the dough as you continue mixing.
- Knead the dough: Once the dough begins to pull away from the sides of the bowl, transfer it to a floured surface and knead by hand until it forms a smooth, spherical shape. Place it in a bowl, cover it with a clean cloth, and allow it to rise for 4 hours in a warm area (28-30°C). Alternatively, place the dough in an oven with the light on.
Step 2: Preparing the Ragù Filling
- Prepare the vegetables: Wash the carrots and onions under cold running water. Finely chop both the carrots and the onions.
- Cook the vegetables and meat: In a large skillet, heat the olive oil over medium heat. Add the onions and carrots, sautéing them until softened. Add the ground beef and crumbled sausage (removed from the casing). Cook until browned, stirring occasionally.
- Add tomato concentrate and wine: Stir in the tomato concentrate and white wine, cooking for a few more minutes. Add water and the bay leaves, then let the mixture simmer for about 30 minutes, until the meat is tender and the sauce has thickened. Season with salt and pepper to taste.
- Cool the ragù: Once the ragù is done, remove the bay leaves, discard them, and let the ragù cool to room temperature. Once cooled, refrigerate it for at least 1 hour, as it needs to be chilled for easier handling when filling the rizzuole.
Step 3: Preparing the Béchamel Sauce
- Cook the roux: In a small saucepan, melt the butter over low heat. Once melted, add the sifted flour and cook for a minute, whisking constantly to avoid lumps. Let it lightly brown.
- Add milk: Gradually pour in the milk while whisking continuously to ensure a smooth mixture. Let it cook for a few minutes until the sauce thickens.
- Season: Season the béchamel sauce with salt, pepper, and a pinch of ground nutmeg. Set aside to cool.
Step 4: Assembling the Rizzuole
- Shape the dough: Once the dough has finished rising, gently punch it down and turn it out onto a floured surface. Shape the dough into a large log and cut it into 13 even pieces, each about 65g. Roll each piece into a ball.
- Flatten the balls: Take each dough ball and flatten it into a disk about 10 cm in diameter.
- Stuff the rizzuole: Spoon a small amount of the chilled ragù and béchamel mixture into the center of each disk. Fold the edges of the dough over the filling, pinching them together to seal it. Shape the filled dough into a round shape, ensuring the filling is completely enclosed.
- Prepare for frying: Place the stuffed dough balls on a baking sheet lined with parchment paper. Let them rest and rise for an additional 30 minutes while you prepare the egg wash.
- Egg wash: In a small bowl, beat the eggs and brush them over the top of each rizzuola, ensuring an even coating.
Step 5: Frying the Rizzuole
- Heat the oil: In a deep frying pan or pot, heat the vegetable oil to 170°C (check with a cooking thermometer).
- Fry the rizzuole: Working in batches, carefully lower 3-4 rizzuole into the hot oil, frying them until golden brown and crispy, about 3-4 minutes per side.
- Drain: Remove the rizzuole with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving:
Serve the rizzuole hot, with their crispy golden crust and rich filling of ragù, béchamel, and peas. These savory treats are perfect for sharing and make a wonderful addition to any party or special meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 35g |
| Protein | 18g |
| Fat | 18g |
| Saturated Fat | 6g |
| Fiber | 3g |
| Sodium | 450mg |
Enjoy your homemade rizzuole with ragù, béchamel, and peas, bursting with flavor and made with love!
