Thursday, October 29, 2009

Test Kitchen - Toasted Ravioli

1 pkg stuffed ravioli
2 eggs
1 1/2 cups italian bread crumbs
salt and pepper
1/3 cup parmesan reggiano
3 tablespoons extra virgin olive oil
splash of half n half or milk


  • In a small bowl, whip the eggs with the splash of half and half or milk. 
  • In a separate bowl, mix the bread crumbs and parmesan reggiano cheese together. Salt and pepper to taste.
  • In a skillet over medium heat, add the 3 tablespoons of olive oil.  Once it is hot, dip the naked ravioli into the egg, then the breadcrumbs. Toast until golden brown, about 3-4 minutes on each side.
Note: I made these using ravioli stuff with spicy beef and sausage.  They were good, but very rich.  I will try again using cheese stuffed ravioli.  I got the recipe from Rachael Ray, but modified it because hers included flat leaf parsley and a dipping sauce recipe.  I just used what I had in the fridge, and the flavor was fabulous.

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