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Fried Ravioli

T

The Ironic Chef

New member
Just what one needs. Another fried food,lol.
I make Beefy Home made Ravioli. I make a fresh pasta with flour salt and 1 egg per cup of flour used.
My Ravioli consist of an Italian meat mixture, 1/2 pound. Parmesan cheese, 2 tablespoons, saltine crackers (7) soaked in beef stock (1/2 cup), and diced onion, salt and pepper to taste. I brown the meat and onion first and then mix in the rest of the ingredients. I have a home made ravioli mold that I use for putting the ravioli and pasta together with. Anyone interested in the mold, just ask. After I make the Ravioli I freeze them on parchment paper and then place them in zip lock type bags for future use.
To make the Fried Ravioli I take them from the freezer to thaw. I set up a bowl with a few beaten eggs in it and a plate of bread crumbs that I season with Italian herbs and spices and another tablespoon of Parmesan cheese. I then dip the Ravioli into the egg and then into the bread crumbs to coat. I fry them in vegetable oil over medium high heat until brown and crispy.
I serve them with a fresh marinara dipping sauce.
 
Sorry, but this recipe sounds like 'tortellini' instead of ravioli! The difference between tortellini and ravioli is the shape and the filling! Infact tortellini has meat while ravioli generally have spinach and ricotta or other vegetables! :)
I'm Italian... ;-)
Greetings from Tuscany, Simona
 
simonaskitchen said:
Sorry, but this recipe sounds like 'tortellini' instead of ravioli! The difference between tortellini and ravioli is the shape and the filling! Infact tortellini has meat while ravioli generally have spinach and ricotta or other vegetables! :)
I'm Italian... ;-)
Greetings from Tuscany, Simona
Click to expand...
Simona, If it's shaped like a Ravioli and has a filling then it's a Ravioli. If I fill a piece of pasta and roll it like a Tortellini then it's a Tortellini, If I fill it and shape it as a Wonton or Dimsum then that is what I will call it. Pasta has so many shapes and sizes and every nationality has it's own version it seems. Here in the States, Ravioli has every filling imaginable.

Welcome to SP. I hope you enjoy it here. I am looking forwards to seeing some of your authentic Italian recipes.
 
simonaskitchen said:
Sorry, but this recipe sounds like 'tortellini' instead of ravioli! The difference between tortellini and ravioli is the shape and the filling! Infact tortellini has meat while ravioli generally have spinach and ricotta or other vegetables! :)
I'm Italian... ;-)
Greetings from Tuscany, Simona
Click to expand...


Simona - no way does this sound like a tortellini! I've made tortellini for years - this isn't tortellini.
 
The Ironic Chef said:

Simona, If it's shaped like a Ravioli and has a filling then it's a Ravioli. If I fill a piece of pasta and roll it like a Tortellini then it's a Tortellini, If I fill it and shape it as a Wonton or Dimsum then that is what I will call it. Pasta has so many shapes and sizes and every nationality has it's own version it seems. Here in the States, Ravioli has every filling imaginable.

Welcome to SP. I hope you enjoy it here. I am looking forwards to seeing some of your authentic Italian recipes.
Click to expand...


I'd hate to see what Simona would say about canneloni and manicotti! Many pastas are filled - and fillings are whatever the cook wants to put in them - period!
Ravioli are square or round - I make mezzalunas - they are still ravioli.
My tortellini are "bishop's hats" -
 
So interesting. I like it personally and hope you'll bring us more amazing stuffs.
 
Just stopped in to say hello and that if anyone has tried the above recipe and enjoyed it, has to try it using a butternut squash recipe. Wow, talk about a way to get kids to eat
squash. I didn't go with a savory squash filling, I went with one using a bit of brown sugar. Instead of using herbs with the bread crumbs. I used cinnamon instead. They seemed almost appropriate to serve as a dessert. Maybe with a dusting of confectioners sugar.
 
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