Garlic Buffalo Toasted Ravioli

Crispy pasta pockets stuffed with a cheesy mixture of chicken, sausage, and garlic-buffalo heat for a kicked-up twist on ravioli.

Ingredients

In a pot, over medium heat, combine all ingredients. Whisk to incorporate and let simmer for 15 minutes or until completely warmed through. Hold hot for service.

In a food processor, combine all ingredients and pulse until a shaggy dough forms. Pulse for longer stretches until a ball forms. If dough is to dry to form, add water in small increments, and pulse until a ball has formed.
Remove dough from the food processor and place on a floured surface. Knead for at least 10 minutes or until dough is smooth and springs back when poking it. Wrap tightly in plastic wrap and let rest for minimum of 20 minutes. Refrigerate if not forming pasta immediately.

While dough is resting, in a bowl, combine all ingredients. Mix until all ingredients are evenly dispersed.
Place filling in a pastry bag and hold refrigerated until ready to use.

Divide pasta dough into quarters, keeping unused portions wrapped.
Using a pasta machine, roll out dough into thin sheets - #6 setting. Repeat this process with the other half of the dough. Place sheets of dough on parchment paper and cover to keep from drying out.
Using a ravioli press, drape a sheet of dough over the base. Firmly press rounded form into the dough to create wells.
Pipe a tablespoon of filling into each well. Drape another sheet of dough on top and press a rolling pin across the top to cut the pasta and seal it. Remove pasta from press.
Using a cutter or knife, cut pasta into individual raviolis and place on parchment lined sheet tray. Plastic wrap and place in freezer for at least 1 hour.

While ravioli is freezing, in a bowl, combine eggs, heavy cream, and Frank's RedHot® Garlic Buffalo Wings Sauce. Whisk to incorporate and set aside.
In a separate bowl, place breadcrumbs, parmesan and garlic salt, whisking to combine. Set aside.
In small batches, dip frozen ravioli in egg mixture, letting excess drip off, before tossing in breadcrumb mixture. Make sure to coat each ravioli thoroughly in breadcrumbs before placing on a parchment lined sheet tray. Once all raviolis have been breaded, plastic wrap and return to freezer or fridge. Hold frozen or cold until service.

Set fryer to 350°F.
For each serving, fry 6 raviolis, cooking until golden brown on the outside and filling is warmed through.
For each serving, garnish with 1/8 cup Frank's RedHot Garlic Buffalo Sauce drizzle, 1/8 cup shredded parmesan and 1/8 cup of chopped parsley. Accompany with 1/2 cup of dipping sauce. Serve immediately.