Boil them, fry them, bake them...

I know you thought it wasn't possible for me to do yet another ravioli post.

I didn't think it was possible either. But, once again, love for pasta has trumped reason.

No droning on about the ravioli making process again.  Although, I did want to mention that I used a cheese filling for this fried variety. 2 cups ricotta, 1 cup Italian cheese blend, 1 egg, parsley, garlic powder and pepper.  Next time I just want to stick a big hunk of mozzarella in them.  Or maybe all this frying has just made me want cheese sticks.



The great thing about frying ravioli is that you don't have to make your own.  Store bought would work just fine. Our's turned out really ugly this time due to some dough issues. It was stressful. I'll spare you the ins and outs of dough consistency.



Look at that little monster...



But that's alright, breading covers a multitude of imperfections...



Mix up 1 egg with about 1/2 cup of milk. Dunk your ravioli, and then cover in Italian breadcrumbs. I made my own in the food processor with M's yummy bread and seasoning.

Then fry 'em!  Within the last week I've heard both Giada AND Paula say 350F is the right temperature to fry. As I've said before, I just wait until the oil is spitting a bit.  I used vegetable oil, working in batches.



Right after you take them out sprinkle with some Parmesan cheese and serve them up with some marinara...



Fried ravioli makes a great appetizer.  We made a meal out of it, paired with more carbs of course.



Maybe I should get motivated to learn about the art of salad making.