Text 20547, 153 rader
Skriven 2009-02-07 15:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: rav 4  189
==================
 RRay> Toasted Ravioli
 RRay> 12 lg fresh spinach and cheese ravioli - 1 oz each 
 DS> I don't find "fresh" spinach and cheese ravs any more 
 DS> desireable than frozen if we're talking about commercially
 DS> prepared product here.  And since it's Rach, I'm sure
 DS> we are.

Undoubtedly. I was wondering, though: what about frying
the things while still frozen? I was thinking: make my
own ravs with something like steak tartare or ahi poke,
freeze them, and toss them into hot oil. Ideally, crisp
pastry with raw stuff inside. Yummers.

 RRay> 5 Tb extra-virgin olive oil, divided
 DS> The ravs need more than 3 tbs of oil for "toasting" IMO,
 DS> but I readily concede that RR's sauce is the best of the
 DS> three.

It's the sauce. Any meatball can fry things given enough
oil and enough patience and enough attention so the house
doesn't burn down.

=
 ML> Giada, I'm so disappointed in you!
 Giada> Olive oil, for frying
 Giada> 1 box store-bought cheese ravioli (24 ravioli)
 Giada> 1 jar store bought marinara sauce, heated, for dipping

Too many variables. And making sauce is just so easy. What did
you think of the temperature at which she cooks the things?

 DS> Well, I wouldn't deep fry in olive oil, unless it's one of
 DS> the mostly-light-veggie-oil-with-enough-olive-oil-for-flavor
 DS> blends, but I don't see what's so bad about store-bought
 DS> cheese ravioli, or a good marinara sauce either (Ragu, having
 DS> eliminated the HFCS in most of their sauces now, makes several
 DS> pasta sauces which are acceptable to this guinea.)

I think the recipe assumes olive oil, hence the temperature.
I could see boughten ravioli but not marinara sauce (both
HFCS and sugar are suspect in my book, in this context).

 DS> Before I even read the byline, I knew Paula Deen was
 DS> responsible for the other, more disgusting, one.

The pecans gave it away? Seriously, sometimes I figure some
stuff out way early because of giveaway things like that, and
people go, huh, how'd you know that, and act like I'm some kind
of prodigy or something, and to someone with the slightest
insight into anything, it's so obvious it's not funny.

Deep-Fried Ravioli
cat: blog, main, starter
yield: 1 batch

Fresh ravioli
Olive oil
Kosher salt
Fresh parsley, minced (for garnish)

Fried ravioli! These are so yummy, it' almost ridiculous.
They're oh-so-crispy on the outside, and oozing with
creamy, molten cheese on the inside.

Start with fresh ravioli. (Frozen will work, too. Just
thaw them completely in the fridge first.) For this recipe,
I used a four-cheese ravioli made locally.

Use any quality ravioli that you like. Nowadays, you can
find all sorts of creatively filled ravioli at most markets,
so you've got a lot of possibilities. (And, of course, you
can also make your own.)

For an uber-decadent version of this appetizer, take it
completely over-the-top and use lobster ravioli.

Heat the deep-frying oil to ca 350F.

Line a plate or sheet pan with paper towels. Set aside.

Set a large, heavy-bottomed pot on the stove. Fill it with
2 1/2 - 3" of oil. Turn the heat on high.

While the oil is heating, unwrap your ravioli. Sort through
them quickly, and pull any apart that might be stuck
together. Pick out any ravioli that look suspect. (Ravioli
that aren't completely sealed will basically explode open
when they hit the hot oil.) Set those aside or toss them.

Chop the parsley and set it aside.

With your hand or a slotted spoon, dip a ravioli partially
into the hot oil. If bubbles quickly form around it (i.e.
the ravioli starts to fry), your oil is hot enough. If you
don't see any bubbles, remove the ravioli and test again in
a few minutes.

The whole cooking process is very, very fast. Don't fry
your ravioli til you can give it your undivided attention.

When the oil's hot enough, add your ravioli to the pot. Do
this in batches. When you put them in, the oil should
immediately bubble up around them. After a minute or so, they
should start to float up to the surface. Stir the ravioli
around, turning them over with a slotted spoon or skimmer.

When they're puffy and golden brown, yank them out of the oil
with a slotted spoon or skimmer. Let them drain for a minute
over the pot, then transfer them to your paper towel-lined
plate or sheet pan to drain.

If your oil was hot enough and you didn't crowd the pot,
they really shouldn't be greasy at all.

Sprinkle with kosher salt to taste.

Repeat this process until you've used up all the ravioli.
When each batch comes out of the oil, sprinkle it with
kosher salt (to taste) while it's still hot. This helps
the salt stick. (If you're frying a large batch, keep
them warm in a 200F oven 'til they're all fried.)

Sprinkle the heap with chopped parsley.

Serve and enjoy!

Dipping sauces for Deep-Fried Ravioli

Now, your sauce will depend, of course, on the type of
ravioli you're using. Here are 4 ideas:

+Four-cheese ravioli with fresh marinara sauce
+Spinach and cheese ravioli with ranch dressing
+Lobster ravioli with homemade aioli
+If you can find a sweet, ricotta filled ravioli, serve them
with melted chocolate laced with a spoonful of raspberry jam

A note on technique and ingredients

Like my Garlic and Spinach Parmesan Rice, this is more
technique than exact recipe.

I like to use olive oil here, but that can get expensive.
Canola or peanut oil would work as well.

If it needs to be said, hot oil is nasty, nasty stuff. Be
careful, and keep pets and children (etc.) away from the pot.

http://www.thehungrymouse.com/home/2009/01/19/deep-fried-ravioli/

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)