Toasted Ravioli

It’s amazing the kinds of things you can deep-fry, isn’t it? Apart from the usual suspects – chicken, fish, potatoes, donuts – it seems that if it’s a food, then someone has tried to deep-fry it. The Scottish are known for deep-fried Mars Bars, deep-fried ice cream hails from somewhere in Asia (or America according to some reports), the Portuguese/Spanish gave us churros, India the samosa, the Italians cannoli and arancini, the list is endless. And the people of St. Louis, Missouri, gave the world Toasted Ravioli.

Toasted Ravioli | Close Encounters of the Cooking Kind

Toasted Ravioli | Close Encounters of the Cooking Kind

I had never heard of Toasted Ravioli until a couple of months ago to be fair, but I think more needs to be done to spread the word on this stuff. It is strangely addictive. The Italians would definitely not approve of it, but sometimes you need to break the mould to change the world.

Toasted Ravioli | Close Encounters of the Cooking Kind

Toasted Ravioli | Close Encounters of the Cooking Kind

Choose any type of ravioli you like, dip it in some batter, deep-fry it and you’ve got Toasted Ravioli. The insides are warm and smushy, the pasta remains chewy and the batter rounds it off with it’s crispy crunchiness! Dipped in some pasta sauce and you’ve got a great snack or starter or dinner.

Toasted Ravioli | Close Encounters of the Cooking Kind

Toasted Ravioli | Close Encounters of the Cooking Kind

On a different note, Iain and I went to Norway two weeks ago and I just can’t not tell you about it. It was incredible. It has so much natural beauty, but boy was it expensive. You can get such cheap flights from London, it gives you a false idea of what prices will be like when you’re there. Luckily we had such a jam-packed itinerary that we didn’t have a lot of time for sit-down meals, so we’re not completely broke now.

Trolltunga Hike, Norway | Close Encounters of the Cooking Kind

When we were researching things to see and do in Western Norway, I got into my head that I had to visit a rock called Trolltunga. It looks a bit like Pride Rock from The Lion King, and has the most stunning view of the mountains and lake below. It also makes you look a bit bad-ass standing out on such a scary looking precipice! Further research revealed that the only way to get there was on a gruelling 22km hike. But I just had to stand on it.

Trolltunga, Norway | Close Encounters of the Cooking Kind

So a 22km hike we did. It took us close to 10 hours, and involved a billion steps up an old, disused funicular railway, and that was only the first kilometre. It was tough. It was muddy, wet, cold, hot, so ridiculously painful on my hips and knees, but it was so worth it to be able to hang my legs over the edge of that rock and look out over the world. It was simply breath-taking.

Toasted Ravioli | Close Encounters of the Cooking Kind

Toasted Ravioli

Prep Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:

Vegetable oil, for frying (approx. 1L)
3 eggs
¼ cup single cream
1 cup plain flour
1-1½ cups panko breadcrumbs
200g ravioli, frozen (I used fresh chilli and crab ravioli that I froze the day before)
Pasta sauce, to serve

Method:

  1. In a large saucepan, heat vegetable oil over medium-high heat.
  2. While oil is heating, whisk eggs and single cream in a small bowl. Set aside. Add flour to a second small bowl and panko breadcrumbs to a third small bowl. Line the bowls up and remove the ravioli from the freezer. Have a large plate ready to set the breaded ravioli on.
  3. Working one at a time, dip the frozen ravioli into the egg mixture, then the flour, and back into the egg mixture, before dipping into the panko breadcrumbs. Set onto plate and repeat with remaining ravioli.
  4. When all the ravioli have been coated, line another plate with paper towel. Working in batches, use a slotted spoon to drop the ravioli into the hot oil and fry for about 1-1½ minutes on each side, until ravioli is cooked through. Remove with a slotted spoon and place onto paper towel-lined plate to absorb excess liquid. Serve immediately with pasta dipping sauce.

Recipe adapted from The Pioneer Woman Cooks.

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6 comments

  1. This ravioli looks AMAZING. I want to eat it right now, even thought it’s only 9am here! Also, the view from the rock is breathtaking. Well worth that hike!

    1. Thanks Gab. You can always use the excuse that it’s dinner-time somewhere in the world to justify it! The hike was definitely worth it, but my muscles did not agree for two days afterwards!

  2. What an amazing idea!! I hope the Italians forgive me, but this is awesome!! I really need to try this 😀 thank you for sharing this recipe and not keep it all to yourself, it would be a sin!!!

    1. Thanks and you’re welcome! It probably won’t be on the menu in any restaurants in Italy, but that’s their loss!

      1. hahaha I agree with you 😀 Im very curious to try it!

  3. Toasted Ravs are a menu favorite at some of our local Italian restaurants in Massachusetts.

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