SEPTEMBER 3, 2009 - FRIED RAVIOLI

SEPTEMBER 3, 2009 - FRIED RAVIOLI

NOTE: This is a great appetizer or can even be served as meal. A delicious Italian classic that continues to delight the body and soul. Serve with your favorite marinara sauce or just plain with lots of fresh grated Parmesan cheese.

1/2 pound frozen beef, or cheese ravioli

1 tablespoon salt

3 beaten eggs

 

2/3 cup plain bread crumbs

2/3 cup grated Parmesan cheese

2 cloves garlic, finely chopped

¼ cup fresh curly parsley, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

1. Boil 4 quarts water and add salt. Add the ravioli and boil until the ravioli are tender. Drain gently. Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.

2. In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper. With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper. Continue until all are breaded.

3. In large skillet, heat olive oil until hot. Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to 3 minutes. Remove to paper towel to drain.

4. Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese. Serve while still warm. Makes about 1 ½ dozen.