Tuesday, 8 June 2010

Crisp fried (cheese) ravioli

As soon as the May Delicious arrived I knew I had to make the cover recipe - crisp fried cheese ravioli.  I really just wanted to eat it off the cover:
It's supposed to be an entrée, but I figured if I served a few more ravioli per person with a salad, then it would be a decent sized meal.  I also use spinach and ricotta, not cheese ravioli because I couldn't find plain cheese ones.

Dredged in buttermilk and egg, dipped in the panko and then deep fried (and drained afterwards of course).  I also did as the recipe suggested a purchased a ready made sauce to serve with them.

1 comment:

  1. Cracking idea, need to use european ravioli though, way tastier.