Sunday, October 24, 2010

Fried Ravioli

Two years ago this coming January, my friend Miranda convinced me to try Fried Ravioli's at TGIFriday's.  It was an appetizer and she swore it was *the best*.  And it was pretty darn good!!!  Except we went back the following year (this was a yearly birthday celebration) only to discover that they were off the menu.  It probably had something to do with the fact that they now list the caloric value of all their food on the menu.  I'm quite sure it wasn't pretty!  

But forget calories!!  What really counts is the taste because these were only a once a year treat!

  • 1 large egg
  • 2 TBS milk
  • 2/3 c Panko bread crumbs (the only ones I use now!)
  • 24 refrigerated raviolis (cheese or a filling of your choice)
  • 1/4 c grated parmesan cheese
  • vegetable oil for frying
  1. Pour enough vegetable oil into a large, deep pot so that it reaches a depth of 1 inch. Warm oil over medium heat until a deep-fry thermometer registers 325°F. Line a baking sheet with parchment or foil, and line a plate with paper towel.  

    While vegetable oil is heating, whisk together egg and milk in a shallow bowl. Place bread crumbs in a separate shallow bowl. Working in batches, dip ravioli into egg mixture, allowing excess to drip back into bowl, then coat with bread crumbs. Place coated ravioli on baking sheet. Discard remaining bread crumbs.

    Fry ravioli in batches, turning occasionally, until golden brown, about 3 minutes total. Be careful not to crowd ravioli in pan, and make sure oil comes back to 325°F before adding another batch of ravioli. Transfer fried ravioli to lined plate to drain. Sprinkle fried ravioli with grated Parmesan.Warm marinara sauce in a pan over medium-low heat or in a microwave. Spoon sauce into 4 small bowls. Serve fried ravioli with warmed marinara on the side.

    ++Blogger is not formatting nicely today!  Sorry about that...

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