Sunday, April 13, 2008

Fried Ravioli and Basic Marinara Sauce

Who even can think about frying Ravioli. Giada De Laurentiis is who:) And it is delicious.

And although her recipe has a store bought marinara sauce, it's easy to make, so I've added the basic recipe below also. It has 1 hour as simmering, which will bring the sauce together, but you don't have to simmer that long.

These make great appetizers if you don't burn the raviolis, which you need to pay attention to. If the oil is too hot, they will burn, and they will burn fast. So don't heat the oil up too much and watch them closely.

You should also try it with different fillings than just cheese, or even different sauces. Enjoy:)

FRIED RAVIOLI

Ingredients:
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping (OR see recipe below)

Directions:
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely.

Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

BASIC MARINARA SAUCE

Ingredients:

1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cans diced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh parsley leaves

Directions:
Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes.

Add the Italian seasoning and cook for 30 seconds.

Add the diced tomatoes with juice, the tomato puree, and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour.

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