St Louis Style Toasted Ravioli     (aka Fried Ravioli)

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So this was a huge hit at the Bistro. Many people said they didn't like ravioli and tried this and converted to fans. It's very easy but it is deep fried, so a little caution please. Home fryers are cheap and easy to use. If you have the space it's worth considering. The small Frydaddy is as simple as they come, not too big, affordable, and safe. Alternatively, you can fry in a heavy pan or skillet fry and just turn them over half way through. Either way it's important to keep an eye on oil temperature and safety.

 

If you wanted to these could also be baked at 375 until crisp.

(I haven't actually tried this so its an educated guess on time -  30 min?)

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Ingredients

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Start with Ravioli - store bought fresh or the Bistro recipe available on this very site. 

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Bread crumbs - the Italian one at the grocery work perfect since they are seasoned as well. We blended up seasoned croutons at the Bistro and that worked well also.

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Dipping slurry - This is just flour added to water until its about the thickness of liquid hand soap. You can certainly use egg wash if you'd rather, but the slurry gets crisper.

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Tomato sauce or any other sauce you like to dip in. See below for a simple no cook marinara to dip.

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Instructions

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Take your ravioli and dip it in the slurry, then place it in the bread crumbs and put more on top, until it's totally coated. That's really about it. Now fry it until crispy and toasted in color. Pull out of the oil and set on a paper towel or screen to drain. Make more, garnish with chopped basil and good parmesan.

(None of the jar powder please, you can do better)

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Dip and enjoy.

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Simple Marinara

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In a blender combine

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1 can crushed tomato (or any tomato really)

5 cloves garlic confit or 1 small clove of fresh garlic

2 to 3 Tbs olive oil (confit oil is even better)

1 tsp balsamic vinegar

a dash of worcestershire sauce (no more than 1/4 tsp)

fresh basil 

salt and pepper to taste.

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Blend until smooth and yummy. You can microwave ar warm this in a pan if you want it warm. Play with flavors and make it your own.

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Optional

chili

anchovy (2 fillets will rock your world)

oregano

sugar

honey

parsley

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