I had breaded and fried ravioli once, years ago, as an appetizer at the Olive Garden. We enjoyed it, but I never really thought it was something you would make at home. Then a year ago Jenny posted a recipe for Giada DeLaurentiis' fried ravioli. They looked so good and I saved her post.
A while later we were at the Italian deli downtown and they had some gorgeous fresh raviolis in the display case. The fillings sounded so good, and they were so cute that I had to buy some. Scott asked if they were for dinner. Yes, I said, but not boiled. We are going to bread them like they do at the Olive Garden!
I'd long forgotten the ingredients called for in Giada's recipe so I didn't have buttermilk on hand and I wasn't in the mood to deep fry. So instead we dipped them in beaten egg and dredged them in bread crumbs mixed with a little cheese and some salt and pepper. Then we pan fried them.
I really enjoyed these. We warmed up some marinara sauce for dipping and it of course went very well with the crispy pasta. My favorite was the butternut squash ravioli, so creamy and soft in the middle with a crisp crust.
I'm sending this easy and delicious dish off to Ruth for her weekly Presto Pasta Nights roundup. Who knows what noodle-y deliciousness will be sent to her this week!
A while later we were at the Italian deli downtown and they had some gorgeous fresh raviolis in the display case. The fillings sounded so good, and they were so cute that I had to buy some. Scott asked if they were for dinner. Yes, I said, but not boiled. We are going to bread them like they do at the Olive Garden!
I'd long forgotten the ingredients called for in Giada's recipe so I didn't have buttermilk on hand and I wasn't in the mood to deep fry. So instead we dipped them in beaten egg and dredged them in bread crumbs mixed with a little cheese and some salt and pepper. Then we pan fried them.
I really enjoyed these. We warmed up some marinara sauce for dipping and it of course went very well with the crispy pasta. My favorite was the butternut squash ravioli, so creamy and soft in the middle with a crisp crust.
I'm sending this easy and delicious dish off to Ruth for her weekly Presto Pasta Nights roundup. Who knows what noodle-y deliciousness will be sent to her this week!
No comments:
Post a Comment