Rachels Fried Ravioli Recipes

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.

Steps:

• Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
• In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

Steps:

• Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.
• While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad.
• Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: 18 minutes
• Ease of preparation: easy

Steps:

• Cook ravioli according to package directions; drain and pat dry. , In a large skillet over medium heat, brown ravioli in oil in batches until crispy, turning often. Add garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with blue cheese dressing.

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.