FRIED RAVIOLI
Fried ravioli, a popular appetizer in St. Louis, Missouri, is breaded and deep-fried pasta. If frying pasta sounds strange to you, keep an open mind: crispy pasta shell, soft cheese filling and ample marinara sauce for dipping; what's not to like?
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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.
BACON RAVIOLI WITH MUSHROOMS
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.
- Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.
- Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.
- Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.
- Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.
- Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.
- Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.
FRIED BACON MUSHROOM STUFFED RAVIOLI
Steps:
- In a frying pan, snip 3-4 strips of bacon and cook til done. Remove keeping the bacon grease, chop coarsely with food processor, add to mixing bowl. Add 2 Tbs Butter to frying pan and brown butter. Add finely chopped mushrooms cook til soft. Add a splash of wine cook an additional 2 minutes. When reduced add bacon pieces, cook for 2 more minutes. Return to bowl. Add 1/4-1/2 Cup of Ricotta Cheese, Handful of Pecarino Romano, 1 Egg yolk and season with parsley, salt/pepper and garlic powder. You want the mix to have some pep so make sure it's seasoned enough. Layout Pasta Strips, with spoon dollop space out raviolis, cover with top layer dough, cut, pinch, fork, egg wash. Then add to frying pan with enough oil so rav's float when frying. Fry til brown on each side. You can also fry with browned butter 2-3 Tbs.
FRIED SAUSAGE STUFFED RAVIOLI
I got the idea for these while watching one of my favorite shows. Wonton wrappers are stuffed with a mixture of sausage, mushrooms, ricotta and parmesan cheeses. These little puffs are then fried and served with a "homemade" dipping sauce. They work great as an appetizer or a kid friendly finger food meal!! * The amount yielded will depend on how large the wrappers are and amt. of stuffing placed in center*
Provided by emeraldsitty
Categories Meat
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place ricotta, egg, garlic, oregano and parsley into medium bowl and mix well. Add in the sausage and mushrooms and stir until well blended.
- Place 1 tablespoon of filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Press the edges to seal. Place raviolis on cookie sheet. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.) Once ready to cook you can place up to 4 at a time into a deep fryer, or cover a frying pan in a single layer. Cook until a light golden brown color appears and wrappers have small bubbles. Time will vary depending on cooking method- but is approximately 2-3 minutes.
Nutrition Facts : Calories 445.1, Fat 9.4, SaturatedFat 4.8, Cholesterol 88, Sodium 814.6, Carbohydrate 70.5, Fiber 3.1, Sugar 1.3, Protein 18.3
BACON AND MUSHROOM STIR-FRY
Make and share this Bacon and Mushroom Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pork
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
- Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
- Pour over vegetables and bacon; cook and stir only until sauce thickens.
- Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.
Nutrition Facts : Calories 1411.7, Fat 104.4, SaturatedFat 34.5, Cholesterol 154.2, Sodium 4105.9, Carbohydrate 79.4, Fiber 23.4, Sugar 36.7, Protein 50.5
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MUSHROOM STUFFED RAVIOLI RECIPE - TABLESPOON.COM
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Cuisine ItalianCategory EntreeServings 4Total Time 40 mins
- Place mushrooms in a food processor and pulse until minced. In a large skillet over medium-high heat, heat oil and butter. Add onions; saute until translucent, about 2 minutes. Add mushrooms, garlic and salt; cook, stirring often, until moisture from mushrooms evaporates, about 7 minutes. Remove from heat; stir in chopped chives.
- Spoon a generous teaspoon of mushroom filling into the center of a wonton wrapper (keep extra wrappers covered with a damp paper towel). Brush edges of wrapper with egg wash; fold over wrap into a triangle and pinch edges tightly to seal. Place ravioli on a lightly floured baking sheet. Repeat with remaining wonton wrappers and filling.
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