Blogwatch: Deep-Fried Ravioli
Jessica of The Hungry Mouse demonstrates her technique for deep-frying ravioli, using four-cheese ravioli with a parsley garnish. You can use either fresh or frozen ravioli, as long as you defrost the frozen ones completely. She provides a helpful step-by-step guide to the process with plenty of somewhat, shall we say, graphic photos. Word of warning: Once the ravioli come out of the deep fryer, they look a bit like horribly tasty burn victims. There are bubbles all over the little ravioli, crying out for teeth to sink into their crispy skin. Just tell yourself that you're putting them out of their misery.
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11 Comments:
Meh.
Love,
St Louis.
nowonder at 5:51PM on 01/29/09
I saw this on the original blog and my b/f lusted over it so much we had to make it the next week! It was great - much lighter than I expected because the pasta doesn't absorb as much oil as most things that are deep fried. We had mushroom ravioli without any sauce with a soup on the side and it was delicious!
ticia at 6:04PM on 01/29/09
This is known as tosted ravioli and is one of the signature dishes of St. Louis. Definitely bar food, with a little red sauce for dipping. Myself, I'm not fond of it, but you can find it in lots of places hereabouts.
lemons at 6:42PM on 01/29/09
oh YUM! since moving to Denver I've been craving this ungettable snack..need to make these soon! thank you hungry mouse!
bisbee at 7:08PM on 01/29/09
T-Ravs!
codasco at 11:00PM on 01/29/09
My family has a passed down recipe for fried ravioli but we use the meat ravioli and it's still frozen when it goes in the deep fryer. It doesn't get bubbles either because we bread ours :). It's a little time-consuming, but worth the effort!
P.S. We use or favorite jarred marinara sauce for dipping.
Tahitinova at 11:51PM on 01/29/09
Wart-ey ravioli? Not fot me.
leeber at 9:22AM on 01/30/09
I've actually done this at work using some mushroom duxelle filled ravioli then covered them in eggwash and panko mixed with some dried italian herbs. Fried them until they were crispy and delicious! They make great bar food!
jshaned at 10:59AM on 01/30/09
most places in STL use the kind from Louisa which are ok but they are the same everywhere and from a factory. If you want the real deal, head to The Hill and you will find these little bites of heaven.
http://mamatoscano.com/
stewmeat at 12:37PM on 01/30/09
I shallow fried them once, straight from the freezer and they were delicious. Not odd looking at all. Made a great appetizer with a hot tomato dipping sauce. If I did them again, I wouldn't let them get quite so brown. They didn't need to be so crunchy and I'm sure the filling was cooked and ready at a lighter color. Forgot to mention - dusted them with parm cheese right out of the fryer. They weren't even a little bit greasy. I was amazed, actually. They didn't even make the splatter mess I was expecting. I did use a screen over the pot, just in case.
PerkyMac at 1:14PM on 01/30/09
Dang. So much for my resolution to not each so much fried food this year. You enablers you!
hkydiva at 2:52PM on 01/30/09