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Year of the Noodle:  Week 52

This is it.  The finale.  The last noodle dish of the year.

Last year I ended with a dessert recipe, so I thought that this year I’d end by making that weird spaghetti and maple syrup pasta Will Ferrell eats in the movie Elf.

Ew.  Not really.

Instead I decided to end with a nod to my St. Louis friends – toasted ravioli.

Though no one outside of Missouri has heard of toasted ravioli, you can find this little fried appetizer on any menu in St. Louis.  I first had it in my college dorms back at Mizzou.  We ate it as a meal in the dorms (the other food was horrible), but it’s best as an appetizer or snack.

Make it for your New Year’s Eve party.  I’m making all kinds of other non-pasta dishes for ours, but maybe a few of these will sneak in, too.  Who knows.  They are quite tasty.

Stay tuned for a review of the best and worst of the Year of the Noodle!

Ingredients

3/4 to 1 pound small fresh cheese ravioli
3 large eggs, beaten
1 1/2 cups milk
2 cups breadcrumbs3 tablespoons finely chopped fresh parsley1 teaspoon finely chopped fresh rosemaryKosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated parmesan cheeseMarinara sauce, for dipping

Directions

Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

Source: Food Network

 

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