• Fried Ravioli with Marinara

    Courtesy of Chef Mark from Fun In Being a Foodie!

    Ingredients:

    • 1 C. Olive oil, for frying
    • 2 C. Buttermilk
    • 3 C. Plain Dry Bread Crumbs
    • 3 tsp Fresh Thyme, minced, or 1 tsp dry
    • 3 tsp Fresh Basil, minced, or 1 tsp dry
    • 1 tsp Red Pepper Flakes
    • 2 Bags Frozen Round Ravioli, 1 Cheese and 1 Meat
    • 1/2 C. Parmesan Cheese, shredded
    • 1/3 C. Fresh Italian Parsley, minced
    • Marinara Sauce, recipe follows

    Directions:

    Pour the olive oil into a large heavy skillet over medium heat until a thermometer reads 325. While the you are waiting pour the buttermilk into a shallow dish. Then pour your bread crumbs in another shallow dish and mix in the thyme, basil and pepper flakes. Now work in small batches and dip the ravioli in the buttermilk completely. Shake well and dip in the bread cumbs an place them on a baking sheet, and repeat till all are breaded. Once the oil is up to temperature place a single layer in and fry the ravioli, turning once. Fry till golden brown, usually about 3 minutes. Use a spider to remove to an elevated rack to drain. After about 3 minutes sprinkle the parmesan and parsley over the top and serve with your marinara 🙂

     

    Marinara Sauce

    Ingredients:

    • 1/2 C. Olive Oil
    • 2 Small White Onions, finely chopped
    • 2 Garlic Cloves, finely chopped
    • 2 Ribs Celery, finely chopped
    • 2 Carrots, peeled and finely chopped
    • 1 T. Sugar
    • 1/2 tsp Pepper
    • 2 Cans Crushed Tomatoes, 32 ounces each
    • 2 Bay Leaves

    Directions:

    In a dutch oven , heat the oil over  medium heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat for about 1 hour. Remove the bay leaf and puree then season the sauce with more salt and pepper.

     

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  1. […] From Chef Mark:  (recipe also in the D.I. blog under Fried Ravioli with Marinara Sauce) […]