or E is for Easy Toasted Ravioli
Before I launched into my Iron Foodie recipe, I decided to do a Proof of Concept pre-run (Mythbusters fan, yes).
I'd found plenty of easy-ish looking Toasted Ravioli recipes out on the interwebs, but I had no idea whether or not they would wind up tasting like the real thing.
Hey, what better time to take on a completely untried recipe than Thanksgiving? Oh, just about any time, I would normally say. Since I, however, am an experienced member of The School of Turkey Basting, I wind up with a fair amount of free time in the kitchen on Feast Day. So I jumped in.
What I Did:
2 tablespoons heavy whipping cream
1 cup stuffing cubes
1 pumpkin cookie, stale
1 package of Spinach and Cheese Ravioli
1 jar of Vodka sauce
1) Use a fork to mix together egg and cream in a shallow bowl.
2) Put the stuffing cubes and cookie into food processor and mix until the cubes are crumbs. Place in a bowl or on a small plate.
3) Fill a skillet with oil for frying (I like to go about 1/2 inch deep. You do what suits you) and warm over medium heat.
4) Dip ravioli in the egg mixture, shake off excess.
5) Dip eggy ravioli in crumbs, shake off excess.
6) Place ravioli in hot oil. Fry 3-4 minutes per side.
7) Pour sauce into a small sauce pain and warm over low heat.
8) Put fried raviolis on a paper towel-lined plate.
9) Serve ravioli with sauce. Eat. Enjoy!
How Did it Go?
Great! I put this out as an appetizer and people devoured and praised it, despite not having ever heard of it before. (Not a lot of St. Louisians on hand here in Seattle.) So, concept proved as far as I was concerned.
What Would I Change?
- I started heating the oil a little late, so the first couple of ravioli weren't as crispy as I would have liked. I wound up adjusting this for my Iron Foodie recipe.
- The cookie crumbs wound up a little too big. They tasted ok, but it threw the texture off a little. (To me. Pretty sure my friends didn't notice/care.)