How to get Crispy Ravioli?

Steve Wertz said:

I'm really bored of boiled ravioli with tomato-based sauces, often
settling for just butter and Parmesan cheese on top.

I've got some upscale ravioli (some sort of chicken gorgonzola
contraption) that I'd like to deep-fry and eat with a cream-based
dipping sauce.  I'd like to get them crispy, but the egg-wash and
bread crumbs thing doesn't quite do it for me.

What else can I try to get them crispier (without them exploding)?

http://www.cooks.com/rec/search/0,1-0,fried_wonton,FF.html

Sheldon

Steve Wertz said:

I'm really bored of boiled ravioli with tomato-based sauces, often
settling for just butter and Parmesan cheese on top.

I've got some upscale ravioli (some sort of chicken gorgonzola
contraption) that I'd like to deep-fry and eat with a cream-based
dipping sauce. I'd like to get them crispy, but the egg-wash and
bread crumbs thing doesn't quite do it for me.

What else can I try to get them crispier (without them exploding)?

St. Louis is the home of "toasted ravioli" and Charley Gitto's does it well;
you can search foodnetwork.com for Charley Gitto's Toasted Ravioli recipe
if you want to do the whole thing from scratch. For the moment, all you
need is the breading/frying technique from that recipe, which follows for
8-10 servings:

4 eggs, beaten
2 cups milk
4 cups seasoned bread crumbs
Grated Parmesan, for garnish
Tomato sauce, for serving
Make an egg wash by mixing together the eggs and the milk. Add the ravioli
to the wash, then dip in the seasoned bread crumbs. Freeze until ready to
fry (frying them from a frozen state may be key to keeping them from falling
apart)
Preheat a deep fryer to 350 degrees F.
Fry the ravioli until golden brown. Serve hot on a plate sprinkled with
freshly grated Parmesan on top and tomato sauce on the side.

--
Change Cujo to Juno in email address.

Steve Wertz said:

I'm really bored of boiled ravioli with tomato-based sauces, often
settling for just butter and Parmesan cheese on top.

I've got some upscale ravioli (some sort of chicken gorgonzola
contraption) that I'd like to deep-fry and eat with a cream-based
dipping sauce. I'd like to get them crispy, but the egg-wash and
bread crumbs thing doesn't quite do it for me.

What else can I try to get them crispier (without them exploding)?

-sw

If you use wontons as your pasta dough, and then fry them, they WILL be
very crispy. Or eggroll wrappers cut into quarters will work, too. I
have made them plain and with the breadcrumbs, doesn't matter. They
crisp up.

Melondy

Sheldon said:

http://www.cooks.com/rec/search/0,1-0,fried_wonton,FF.html

Last thing I need is recipes from cooks.com. But yes, I often
use wonton and potsticker wrappers to make ravioli. But they're
too thin to hold up to substantial frying with a lot of filling.

-sw

not -l said:

frying them from a frozen state may be key to keeping them from falling
apart

That might be worth a try. That way I can cook them longer.

-sw

In article <[email hidden]>,

Steve Wertz said:

I'm really bored of boiled ravioli with tomato-based sauces, often
settling for just butter and Parmesan cheese on top.

I've got some upscale ravioli (some sort of chicken gorgonzola
contraption) that I'd like to deep-fry and eat with a cream-based
dipping sauce. I'd like to get them crispy, but the egg-wash and
bread crumbs thing doesn't quite do it for me.

What else can I try to get them crispier (without them exploding)?

-sw

Water and a light dusting of corn starch or rice flour.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

not -l said:

frying them from a frozen state may be key to keeping them from falling
apart

That might be worth a try. That way I can cook them longer.

-sw

That's been the only way I've been able to deep fry dumplings and not
have them fall apart... :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

Steve Wertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I'm really bored of boiled ravioli with tomato-based sauces, often
settling for just butter and Parmesan cheese on top.

Quoted message said:

Quoted message said:

I've got some upscale ravioli (some sort of chicken gorgonzola
contraption) that I'd like to deep-fry and eat with a cream-based
dipping sauce. I'd like to get them crispy, but the egg-wash and
bread crumbs thing doesn't quite do it for me.

Quoted message said:

Quoted message said:

What else can I try to get them crispier (without them exploding)?

Quoted message said:

Water and a light dusting of corn starch or rice flour.

We got some upscale parsnip, carrot, and fresh sage ravioli
from Phoenix Pastifico. It was lovely -- upscale restaurant
quality, at least. I drizzled it with toasted hazlenut oil
(seemed more right than olive oil), and a dusting of fresh sage.

It is such a pleasure to go to the farmer's market today
relative to just one month ago -- so much more stuff, in
better condition, at better prices.

Steve

In article <[email hidden]>,

(Steve Pope) said:

Omelet said:

Steve Wertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I'm really bored of boiled ravioli with tomato-based sauces, often
settling for just butter and Parmesan cheese on top.

Quoted message said:

Quoted message said:

I've got some upscale ravioli (some sort of chicken gorgonzola
contraption) that I'd like to deep-fry and eat with a cream-based
dipping sauce. I'd like to get them crispy, but the egg-wash and
bread crumbs thing doesn't quite do it for me.

Quoted message said:

Quoted message said:

What else can I try to get them crispier (without them exploding)?

Quoted message said:

Water and a light dusting of corn starch or rice flour.

We got some upscale parsnip, carrot, and fresh sage ravioli
from Phoenix Pastifico. It was lovely -- upscale restaurant
quality, at least. I drizzled it with toasted hazlenut oil
(seemed more right than olive oil), and a dusting of fresh sage.

It is such a pleasure to go to the farmer's market today
relative to just one month ago -- so much more stuff, in
better condition, at better prices.

Steve

Ooh, thanks for the reminder.
I've got to start hitting our local farmers market again!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson