Deep Fried Remorse aka Ravioli
I feel like such a lush these days. I'm doing more drinking than cooking. I haven't blogged in years, it seems. I quit my old job. I'm delving into a new one. I've moved into smaller, less accommodating digs, so my new kitchen is a piss-poor imitation of my old one.My diet is piss-poor too. I've been eating out every meal, sipping on mimosas and gimlets, pretending I can put it all on an expense account. Instead of happily skipping to the farmers' market every week to play with the produce and fondle the meats, I've been schlepping to Whole Foods and Harris Teeter to peruse foodstuffs in poor lighting hoping for a sale. I've also been cruising the frozen food section. I'm now addicted to Seapak shrimp (oh and it's BOGO this week) and frozen ravioli. Did I forget to mention the frozen pizzas, microwaveable french fries, and BOGO Edy's ice cream? What is WRONG with me!?
I always test my recipes for my cooking class before I unleash my food unto the world. This month's class is Paula Deen. If you are not familiar, Paula Deen is a food maven from Savannah, Georgia. She owns a few restaurants including Lady and Sons which always has a line wrapped around the block. Paula has never met a pig, stick of butter, cheese log, container of cream, or pot of grease that she did not like. Changing her recipes into something healthy, palatable, and within some semblance of her original creation has been quite the challenge.
I will post Friday the recipes from the class.
Until then, a good recipe but nowhere near proper health standards.
Paula Deen's Fried Ravioli
9-ounce package frozen 4-cheese ravioli
2 cups ground pecans
3/4 cup grated Parmesan
1/4 cup milk
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Oil
Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.
Nikki's Fried Ravioli9-ounce package frozen cheese ravioli
3/4 cup FiberOne cereal
1/2 tsp Lawry's Seasoning salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp marjoram
3/4 cup grated Parmesan
3/4 tsp red pepper flakes
1/8 teaspoon ground black pepper
Oil
Let ravioli thaw out completely. Dry using paper towels; set aside. In a small bowl combine cheese with half of all the seasonings; set aside. Combine FiberOne, salt, pepper, marjoram, basil, oregano, garlic powder in food processor or mini chopper. Place crumbs in a 1-gallon plastic bag with ravioli. Shake until all pieces are evenly coated. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Sprinkle cheese mixture over ravioli. Serve.
1/8 teaspoon ground black pepper
Oil
Let ravioli thaw out completely. Dry using paper towels; set aside. In a small bowl combine cheese with half of all the seasonings; set aside. Combine FiberOne, salt, pepper, marjoram, basil, oregano, garlic powder in food processor or mini chopper. Place crumbs in a 1-gallon plastic bag with ravioli. Shake until all pieces are evenly coated. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Sprinkle cheese mixture over ravioli. Serve.
I'm allergic to nuts which makes a lot of people sad because everything in the South is covered with a pecan, peanut, or slivered almond, and I can't taste their prize winning cake from the county fair. The ravioli don't need milk or eggs for the coating to stay on. If you want additional crunchiness, then go ahead and use an egg product. Double dipping will make your ravioli crisp up real nice.
I'm a spicy girl ;), so I like to use a lot of seasonings and spice in everything that I cook. I encourage you to do the same. Spice aids in digestion.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
I suppose every now and then we get into that 'junk' phase. That ravioli is lloking mighty good.
ReplyDeleteturning down a gimlet is always tough! since i can't drink 'em right now, have a few for me, won't you?
ReplyDeleteCareful now...we've all been here.
ReplyDeleteI think that I may be here now. I have lost a ton of weight due to my being ill, but I do miss my cooking.
Fried ravs sound excellent though.
Courtney: I can't WAIT for this junk phase to be over. I need a good, hearty vegetable in my life.
ReplyDeleteRebecca: What?! WHAT! WHAT?! Are there buns in ovens that I don't know about?! And I'll have more than a few, just for you!
Donald: Sorry to hear about your illness, and I miss you cooking too. Many wishes and happy returns (to cooking and blogging)!
Hey Nikki, thanks for passing by my blog because now I have found yours. I am loving your recipes...you are one busy woman!!!!!
ReplyDeleteHey, Val! Thanks for stopping by! I'm glad you like my little spot I've got here ;)
ReplyDelete