Wednesday, January 19, 2011

Crisp Ravioli

Forgive all the ravioli recipes but this was just too good to pass up.  After making homemade ravioli, I usually boil it for a quick and delicious meal.  However, this was a great twist on the usual ravioli - it's lightly breaded with a panko/parmesan mixture and then pan fried in a little olive oil. And another plus? It doesn't take much longer than boiling ravioli. So, so good!

We served it with a homemade chunky tomato sauce which just put it over the top.  In the dead of winter, we don't have basil around but I can't wait for summer to use this recipe with basil.

Crisp Ravioli
Taken from: Handle the Heat via Cooking Light
  •  2 tablespoons water
  • 1 large egg, lightly beaten
  • 1 cup panko (or substitute breadcrumbs)
  • 1/4 cup grated fresh parmesan cheese
  • 1 (9-ounce) package fresh ravioli (or make your own! Be careful using frozen, however.)
  • 4 tablespoons olive oil, divided
  • 2 cups grape tomatoes, halved (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, coarsely chopped
  • basil, chopped (optional; delicious when it's in season!)
-Heat broiler.  On a baking sheet (preferably lined with aluminum foil for easy clean up), toss tomatoes, 1 tablespoon oil, salt, pepper and garlic cloves together.  Broil for 5-8 minutes, until lightly charred, stirring halfway through.
-Combine 2 tablespoons water and egg in a shallow dish, mixing well. Using a fork, combine panko and cheese in a second shallow dish. Dip each ravioli in egg mixture then coat in panko mixture.
-Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan to coat. Add half  of ravioli to pan in a single layer (I had to do one-third); saut√© 1 minute on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels. Keep warm. Repeat procedure with remaining oil and ravioli. Wipe skillet with paper towels.
-Serve ravioli with broiled tomatoes, tomato sauce and basil.


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