Saturday, September 27, 2008

Fried Ravioli

When we lived in Memphis we used to eat often at Ronnie Grisanti's restaurant on Union Avenue next to Sun Records. The restaurant is gone, but we still remember the fantastic fried ravioli appetizer. The ravioli had a delectable meat filling and were served with a garlicy marinara sauce.
Their ravioli was homemade, but I've had decent results with fresh ravioli purchased from the grocery store.

1 pkg fresh ravioli, removed from fridge 1/2 hour or so before frying
olive oil for frying

1/4 Cup parmeseano reggiano cheese-grated

Fresh basil to garnish (optional)

Marinara sauce for dipping - homemade or bottled sauce spruced up with some fresh basil & extra virgin olive oil

Wash & dry the basil. Stack up the leaves and roll lenthwise. Slice across the roll to make a chiffonade of basil.

Heat the olive oil in a frying pan until a glaze begins to form. Add ravioli a few at a time, so as not to lower the oil temperature too much. Lightly brown on one side, turn and brown on the other side. Remove to paper towels to drain. Sprinkle with parmeseano reggiano while still hot.

Serve on platter with a bowl of marinara. Sprinkle with basil. Provide toothpicks.

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