Anybody have a recipe for fried ravioli?!
Answers: I am looking for a good recipe for fried ravioli like they serve in the italian restaurants in St. Louis. thanks.
Ingredients
1 beaten egg
2 tablespoons milk
2/3 to 1 cup seasoned fine dry bread crumbs
1 16-ounce package frozen ravioli, thawed (for the homemade version, follow recipe below)
Shortening or cooking oil for frying
1 cup spaghetti sauce or pizza sauce
Grated Parmesan cheese
Directions
1. In a shallow dish, combine egg and milk. Place bread crumbs in another shallow dish. Dip ravioli in egg mixture; roll in bread crumbs, coating evenly.
2. In a 3-quart heavy saucepan, heat 2 inches of shortening or cooking oil over medium heat for 15 to 20 minutes (oil should be 350 degree F). Add 4 or 5 ravioli. Fry about 1 minute or until golden. Turn carefully. Fry about 1 minute more or until crisp and golden. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining ravioli.
3. In a small saucepan, heat spaghetti sauce. To serve, sprinkle ravioli with Parmesan cheese. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.
Homemade Ravioli: Dough:
3-1/2 cups flour
3 eggs
3 tablespoons salad oil
1/2 cup water
1/2 teaspoon salt
Meat Filling:
1/2 pound beef, cubed
1/2 pound veal, cubed
1/2 cup chopped nuts
1/2 cup chopped celery
1/2 cup chopped carrots
Salt and pepper
1-1/2 cup cooked, chopped spinach
For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
Preheat the oven to 350 degree F.
For the meat filling: Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.
Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.
To bread the ravioli: Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
Preheat a deep fryer to 350 degree F.
Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.
4 eggs
1 cup grated Parmesan cheese
4 eggs, beaten
2 cups milk
4 cups seasoned bread crumbs
Grated Parmesan, for garnish
Tomato sauce, for serving
Buy a good quality frozen ravioli and then just fry it.
Pam
I know you can buy the pre-stuffed kind and just throw them in a little oil and it's yummy...never made my actual own noodles, though.
I just dipped in egg and seasoned breadcrumbs and fried in very little olive oil ! sprinkle with Parmesan
1 pkg. fresh ravioli
Vegetable oil for frying
1 bottle blue cheese dressing
Cook ravioli. Put oil in pan and fry cooked ravioli until golden brown. Drain and pour dressing over.
Never heard this question before: My family likes it fried. First cook the ravioli, strain it, & lightly coat with olive oil. In a medium hot saute pan, a large one, add about 3 tablespoons butter & about 2 tablespoons of olive oil, and saute,3 cloves minced garlic, l onion sliced, 1 green pepper sliced and green beans sliced, until soft, not brown. Add the ravioli and continue sauteeing until lightly brown and turn ravioli over and continue sauteeing until lightly brown. Add seasonings, your choice, but need some hot peppers and salt. Serve in soup plates with Parmasan cheese wedge with grater so the guests can help themselves to as much or as little as they want.
I buy already made raviolis, add a bit of oil in the pain, fry them then I add a tiny bit of Prego sauce and a sprinkle of Parmesian cheese to each one individually. Looks fancy and tastes great.