Lets cook! Fried Ravioli
May 2, 2010
A couple of weeks ago I told you about the Fried Cheese Ravioli I came across at a kiosk on Disney’s Boardwalk (see WDW Weekend Eats…).
Now it’s time to cook some of these goodies for ourselves, so here we go! Really more of a technique (and not much of one, I’ll admit) than a real recipe, these are pretty easy to prepare, and a surprise to some people who are only used to the standard boiled ravioli in tomato sauce.
Serves ??? (depends on your mood… I’d say 3 or 4 pieces per person as a minimum as a snack or appetizer)
Frozen or fresh Ravioli (I used your basic cheese-filled frozen)
1 or 2 Eggs, beaten
Bread Crumbs (I’d say Italian Style would be appropriate here. If all you have is plain, add some crumbled oregano, salt, pepper, garlic powder, etc.)
Oil, for frying (Canola will work fine)
Dipping Sauces (your choices, I like a tomato sauce of some type – jarred Marina is good, contrasted with a Blue Cheese or Ranch Dressing)
You can make the ravioli either “naked” or breaded. I’d say try a few naked first, then do some breaded ones and see if you have a preference. I like the breaded a bit better – yes they are a little more work, but still pretty darn easy… and when I say naked, I’m referring to the pasta, not the cook… but whatever works for you…
Cook the ravioli according to package directions until just done.
Drain and run under cold water to cool down a bit so you can handle them. Carefully dry on paper or cloth towels. Be careful not to pierce the pasta. Don’t leave the ravioli sitting too long on paper towels, or the starch will glue them to the pasta and you’ll be peeling paper off them… trust me, I know…
Heat about a half-inch of oil in a skillet on medium-high. When hot, (or when you think it’s hot) add one of the raviolis as a test – it should bubble a bit around the edges. After about a minute check the underside, it should be starting to brown and getting firm. If too dark cut back on the heat a bit. When golden brown turn over and brown the other side. You can turn another time or two until evenly done and crisp. Remove and drain on paper towels.
Once you have the feel of it, add as many to the pan as will fit easily without crowding and fry as above.
For the breaded version, take an egg or two (depending on how many ravioli you’re going to fix) and beat in a shallow bowl. Pour some of the breadcrumbs into another bowl.
Dip the ravioli into the eggs, then cover well in the crumbs (you can do this ahead a bit if you want and stick on a plate in the ‘fridge until ready to cook). Fry as above.
Serve as is or with your choice of dips. Just be aware that the filling will be hot!
Tough stuff, huh? Crispy outside, creamy inside, something a little bit different, yet still pretty easy! If you have a deep-fryer, knock yourself out and drown those puppies, but I think the pan-frying is easy and works well. There are plenty of different types of these filled pasta pockets available, so try some stuffed with meat, or mushrooms, or whatever you can find… or if you’re really energetic you can even make your own! Yeah, right… like that’s gonna happen…
Back to the kitchen… I hear rumor that there is some holiday or celebration of some sort next week and might require the involvement of tequila…