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Ravioli is a food that can be made into almost anything, it is quite the chameleon of a dish. Not only can you make its exterior from regular dough, you can make it whole wheat, pumpkin and many other ways. Aside from the outside, the inside is even more versatile. One cheese, four cheese, beef, sausage and more. Don’t even get me started on the sauces available to mix and match.
So on a boring regular old ravioli and marinara night, I got to thinking that I needed some spice. Then I remembered the toasted ravioli recipe I tore out of an old magazine a few years ago. You can have it as a meal or you can have it as an appetizer, whatever you like. Easy, quick, delicious and it sure beats plain old pasta!

 

Toasted Ravioli

 

2 tbsp. milk
1 egg
3/4 cup Italian seasoned dry bread crumbs
1/2 tsp. salt
24 frozen meat or cheese filled ravioli, thawed
oil for deep frying
1 tbsp. grated Parmesan cheese
GARNISH: Marinara sauce, warm
Whisk milk and egg together. Place bread crumbs and salt in a separate bowl. Dip ravioli into milk mixture; roll in crumbs to coat. Meanwhile, pour two inches of oil in a saucepan. Heat to 375 degrees. Add ravioli a few at a time frying one minute on each side or until golden brown. Drain on paper towels. Sprinkle with Parmesan cheese and serve with sauce for dipping.