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Cooking, Recipe and Food Blog

Fried Cheese Ravioli

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Fried cheese ravioli is a delicious starter which is quite similar to mozzarella sticks or other cheese stuffed appetizers. Since it is made of pasta it can be quite heavy. For my appetite, it is a meal in itself. You may replace the tomato dip with marinara sauce if desired. Adding chili flakes will also give it an interesting twist. Enjoy!

 

Serves 4

Ingredients:

1 cup buttermilk

2 cups panko breadcrumbs (Japanese breadcrumbs)

500g pack cheese ravioli

Sunflower or canola oil, for deep-frying

300ml can chopped tomatoes

Parsley, for serving

Freshly grated Parmesan cheese, for serving

Salt and pepper to taste

 

Place the buttermilk in a medium sized bowl. Do the same for the bread crumbs.

Half fill a saucepan or deep fryer with oil and heat it over medium heat.

Dip a piece of ravioli in buttermilk and then coat it in breadcrumbs. Do this for the rest of the ravioli. Place them on a platter, making sure that they are apart.

Fry the ravioli in batches for 1-2 minutes or until they are golden brown and crisp. Do not overcrowd them. Once they are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.

In a separate saucepan, prepare the dip by heating the tomatoes in a small saucepan over medium heat. Season it with salt and pepper. Transfer it to a small bowl.

Place the fried cheese ravioli on a serving platter and sprinkle it with parsley and Parmesan cheese. Serve it with the tomato dip.

 

Photo Courtesy Of: jeffreyw

Pumpkin Ravioli with Herbs

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This dish is a great use for the flesh of Pumpkins, especially around Halloween Time.

Pumpkin Ravioli

When cutting into shape, you can easily re-roll the Pasta dough to make a more regular shape in order to roll more Ravioli.

To Serve 4
200g ‘00’ Pasta Flour
3 Eggs
450g Wedge Pumpkin
2tbsp Olive Oil
75g Prosciutto (or Parma Ham)
50g Parmesan Cheese, finely grated
1 1/2tbsp Chopped Fresh Basil
1 1/2tbsp Chopped Fresh Parsley
Freshly Grated Nutmeg, to taste
2tbsp Double Cream
Salt and Pepper

1. Coat the wedge of Pumpkin with Olive Oil, and bake at 190C for around an hour, then scoop the flesh out and mash until smooth.
2. In a large bowl, add the Pumpkin flesh, Prosciutto, Parmesan Cheese, Basil, Parsley, Nutmeg and Double Cream, and mix well.
3. On a clean work surface pour the Pasta Flour into a cone shape, and make a well shape in the centre. Break two of the eggs into the centre, and begin to mix the Flour in with your fingertips to form a dough. Knead lightly for around five minutes, before wrapping in cling film and leaving for fifteen minutes.
4. Roll the dough out as thinly as possible into two sheets on an unfloured work surface. Keep covered with cling film to prevent it drying out.
5. Cut into strips about ten to twelve centimetres wide, and spoon heaped teaspoonfuls on every six centimetres along the Pasta. Brush the edges and between filling with a little bit of Water.
6. Cover with another sheet of Pasta, and press down between the stuffing to seal. Cut into squares about six centimetres each way, and repeat to make around twenty to twenty four individual pieces of Ravioli.
7. Cook in batches in boiling water for about three minutes until the sealed edges are tender (or al dente). Drain, and serve tossed in melted butter with chopped herbs

Photo Courtesy of: schopie1