Fried Cheese Ravioli with Arribbiata Sauce

I love making this recipe when I do movie night. If it’s just you and a significant other or a small group of friends it a great sharing platter. It’s nice as a treat and better for you than ordering in pizza. You can of course, make everything from scratch. I’m assuming you don’t want to spend all day in the kitchen so I designed this recipe using store bought ingredients. Chain stores and organic grocers will carry these items. I get mine from the Little Italy region in town where it’s made fresh daily.

Transform ordinary Marinara Sauce to a spicy “Arribiatta” dipping sauce by adding red pepper flakes. “Arribbiata” means “angry” in Italian. Serve these ravioli stacked high on a platter for sharing.

Fill the coffee table with bowls of olives, cheeses, warm breads and a large green salad. Let everyone help themselves.

Light the candles, pop in the movie and crack open the Chianti!

Enjoy!

Deep Fried Ravioli
1 Package of store bought Four Cheese Ravioli
1 Cup Buttermilk
1 Cup Plain Breadcrumbs
¼ Cup Freshly grated parmesan ( if you have a large block of parmesan in your fridge you can freshly grate the cheese over the ravioli)
1 Jar store bought Marinara Sauce
1 Teaspoon Crushed red pepper flakes
5 Large basil leaves, roughly chopped
Olive Oil (enough for frying)

For Ravioli:
Fill about 2 inches of bottom of deep large skillet with olive oil. Place over medium heat.
While oil is heating pour buttermilk into a shallow bowl.
Put breadcrumbs into a separate shallow bowl.
Open package of ravioli. Make sure no ravioli are stuck together. Make sure all ravioli are sealed. If there are any openings the cheese will end up in your oil.
Lightly dunk a ravioli until fully coated in the buttermilk.
Transfer to the bowl with breadcrumbs. Fully coat each side with breadcrumbs. Shake off excess breadcrumbs.
Transfer to a baking tray. Repeat process with each ravioli.
You know the oil is hot enough when it reaches 325 F Degrees on a thermometer. If you don’t have a thermometer: when you see the consistency of the oil begin to change (it begins to look slightly cloudy), dunk a ravioli in the oil. If bubbles form around the edges the oil is ready.
In small batches place a few ravioli in the pot. Make sure there is enough room in the pot so they are not touching.
It will take 1 to 1 ½ minutes to turn golden brown. Flip one ravioli over to check. If golden use a slotted spoon and flip over the other ravioli.
Cook that side another minute. Remove with slotted spoon so oil drains. Place on paper towel.
While they are still hot, move the ravioli to a serving dish. Sprinkle or grate parmesan on top. Cheese will melt a little.
Place Arrabbiata sauce in a bowl and serve.

Arrabbiata Sauce
Begin making this sauce while the oil is warming in the pot.
Place the marinara sauce in a small pot. Place over medium low heat.
Add red pepper flakes and basil.
Allow to simmer until you have finished making the ravioli.

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All recipes © Laura Dove

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About lauraedove

I have been working and studying in the hospitality industry for 15 years. Champagne Sundays came about through gathering with friends and e
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