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Friday, June 12, 2009

Toasted Ravioli

A couple of good things have happened to me in St. Louis. It was where my husband proposed to me and it was where I was first introduced to toasted ravioli. Until fairly recently, one could only find toasted ravioli on restaurant menus if you were within a certain radius of St. Louis. Last year was the first time I found it outside of that radius and that was at Olive Garden. Unfortunately, I was not that impressed with their version, so I still have to make my own if I want to enjoy these tasty little pillows of goodness.

Toasted Ravioli
Yield: variable

Vegetable oil, for frying

Fresh ravioli (such as Buitoni, in your grocer's refrigerated section), meat filled is classic

Egg wash (egg and a splash of water beaten together)

Breading:
1/2 cup plain, dried breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1/2 tsp kosher salt

Marinara sauce, warmed, for serving (optional)

Prepare a pan for frying. Make sure the oil is at least two inches deep and use a thermometer to ensure good results. The goal is to keep the temperature between 350 and 360 throughout.

Prepare two bowls for the breading procedure. In one bowl, mix an egg (or two if you are making a lot) and a splash of water. In the other, combine the ingredients for the breading and mix thoroughly.

When the oil has reached 350 degrees, you are ready to go. Dip the fresh, uncooked raviolis in the egg wash. Let drip slightly and then dip the raviolis in the bowl with the breading mix. Toss to coat completely. Drop in the hot oil and cook until nicely browned, turning halfway through. Remove the cooked raviolis onto a paper towel lined tray to drain. Serve immediately. Marinara is the classic dipping condiment for this snack.

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