Tuesday, August 2, 2011

Toasted Ravioli

Of the many cool kitchen toys I got for my birthday, the most extravagant was probably my deep fryer! That's right. I now own a deep fryer. For its christening, I wanted to make something relatively simple but delicious, and toasted ravioli immediately came to mind.



If you're not from Missouri (and relatively close to St. Louis), you might not know what toasted ravioli are. Well, they're delicious. Akin to a mozzarella stick, you bread meat-filled ravioli and deep fry them. Traditionally they're dipped in marinara, but not being a big red sauce fan, I used an alternative. What else - blue cheese dressing.



Finding beef-filled ravioli turned out to be harder than I thought, so I opted for Trader Joe's lobster ravioli. Hence, my final product became St. Louis/New England Style Toasted Ravioli, a very opportune meeting of cultures.



Using one beaten egg and a cup of Italian style breadcrumbs, I dredged each raviolo in egg and then crumbs, allowing them to sit for 5-10 minutes before frying for the breading to set up.



Into the oily depths of the deep fryer, four at a time. I used canola oil, although I hear peanut oil is great for frying, too.



Don't these babies look amazing? I let them fry for 1 minute, then flipped them over with tongs, and then 1 more minute on the other side. Beautiful.



And how'd they taste? To die for. Delicious crunch, soft lobster filling, and the blue cheese complemented perfectly. If you are into marinara, I'm sure it will taste great as well.

Now to figure out what's next for my fryer...

On an unrelated note:

Happy birthday, Mom!

1 comment:

  1. I am definitely trying this at home. We can get mushroom ravioli and spinach/cheese ravioli, both of which should be nice done this way.

    ReplyDelete

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