My friend, Mindy (by the way, forgot to tell you that your new tattoos ROCK!) asked me about my past fried ravioli technique and wanted to know if it had to be the fresh type pasta. I would have to say yes it does, but you don't have to use the refrigerated or thawed kind as I did in the previous post last year. I did a test tonight on cooking up some frozen ravioli that I had hibernating in the freezer. It was a package of Portobello ravioli with two cheeses that I bought from Costco.
Look closely and you can see the frost on the inside of the package. That is one of the downfalls of being "single" and shopping at a bulk place. Too much food and it ends up drying out and mummifying in the freezer, but no worries. Frying covers up many sins and makes loads of things taste yummy regardless of condition.Deep Fried Frozen Ravioli
Frozen jumbo ravioli, any flavor your wee heart desires (you can use small ones too if you'd like, just be sure you don't burn)
Oil for frying
Heat up enough oil in a pan with a thermometer or use a fancy pants submersion deep fryer that keeps a constant temperature and has a basket that lifts out. I have both but I'm only frying for just me. I don't pull out the big guns unless I have an Army to feed mounds of fried stuff to (I have made massive amounts of Lumpia that I did indeed feed to an Army and will post that sometime soon). Heat the oil (whatever the amount) to around 350° F. Be careful not to get it too hot as you want to heat the frozen middles without making the outside look like Kingsford charcoal briquettes.
Once the oil comes to temperature fry frozen ravioli in small batches using a slotted spoon to place into the hot oil. BE VERY CAREFUL when frying frozen stuff as there may be ice crystals and we all know that hot oil and water do not mix! You may want to use a spatter screen or it may be good to use your fancy pants submersion fryer. Just use caution and this is something you don't want your kids or someone who isn't very handy in the kitchen to do.
Try to keep the oil temperature constant by turning up the fire a little higher to compensate for the cold stuff and turning it down once it's recovered to the approximate temperature needed to make your ravioli golden, brown, and delicious on the outside and nice and gooey hotness on the inside.Try this the next time you want to use up some leftovers or too much left in the freezer from those jumbo packs we Americans love to buy at giant warehouses!
You could fry up some cold ravioli that you had even cooked too. You know, the dry kind that has been cooked. However, I'll have to try that out in my trusty test kitchen and let you know how that tastes.
If you use a pretty hearty ra
violi like a meat with a thick pasta, serve up with your favorite marinara. Because the flavor of these were pretty delicate I just scarfed them down plain. But you know what would have been really good if I hadn't been so greedy and wanted instant gratification? Perhaps dip these in a light vinegar and oil dressing or a bottled Italian dressing cut with a teeny bit of water. I just put fresh black pepper on them and *POOF!* Hey, where did all my fried ravioli go??Give this a try, Mindy and I hope you enjoy!
