Toasted Ravioli

Folks have asked about Toasted Ravioli. Here is a picture for a basic idea. I asked muzzer to tell how to make them, in case doggies like them so much they want to make them at home.

So: Muzzer says

Make your pasta dough the same way you do for lasagna. If you don't usually use egg in your pasta dough, think about adding an egg white, cause it makes the dough puff up bigger.

Put a clean sheet on the bed or dining room table. Roll out the biggest sheets you can on your machine, and line them up on the bed to dry. keep the dogs away.

Make your favorite meatball mix (chicken, veal, pork and beef here) do not add breadcrumbs, but egg is ok. run it through the grinder another couple of times, so it is really mushy. keep the dogs away.

If you don't eat meat, use a recipe for stuffing that includes spinach and cheese.

Precook this a bit (I am scared to death I will poison someone.

Check the pasta for dog hairs. Take half the pasta to your work area and lay out flat. Put 1/2 to 3/4 teaspoons of the meatball mix spaced evenly down the sheet(s) of pasta. Lay another sheet on top. Cut with Ravioli cutter you inherited from your great grandmother. (or one you bought at Sur le Table)

or Cut round circles of dough, or squares. Put meatball mix on 1/2 of the circle/square. Fold over and crimp edges with ravioli cutter or small tined fork.

Do this until all pasta is stuffed and crimped.

Freeze any you will not use immediately on a cookie sheet(s) in freezer. Store in plastic bags.

OR Buy the frozen ones, it is easier! The only one who can tell the difference is my husband.

Mix Egg and a little water. Pour a bowl of milk. Put a little flour in a small bowl. Make a bowl of breadcrumbs, cracker crumbs or Panko. (I just started using the Panko crumbs and I love it! Fusion cooking!) Line the bowls up so you have: Milk, Flour, Egg, Crumbs. Keep the dogs away.

Preheat your deep fryer or put More Oil than is Good For You in a large pan. The oil must be deep enough to come at least half way up the ravioli.

Dip the ravioli into the milk, then the flour, then the egg then the crumbs. Do this any way you want, use bags for the dry stuff if that works for you. (I end up with clumps in the bag, not much breading on the breadee.)

Put one layer of ravioli in your fryer basket, or in the oil in your pan. Keep breading. Tell someone to keep the dogs away.

The ravioli will puff up as they cook. In the fryer, they will float to the top. In the pan, you have to turn them. Tongs work. They should be a nice golden brown. Lay them on paper towelling or whatever you use to drain stuff that is bad for you but you love anyway. Tell whoever is keeping the dogs away that if he/she doesn't keep them out of the way, there won't be any samples. Cook them all. Hide the ones you are not serving immediately once they cool by putting them in plastic bags or (recommended) spreading them on cookie sheets and covering with foil. They are good for several days on the lower shelf of the fridge, or can be frozen and reheated in the oven.

Most places in St. Louis now serve these with Pasta sauce and grated cheese for dipping.
My favorite is to dip them in melted butter and then roll in the cheese. My husband calls this Heart Attack on a Fork. But they hardly ever make it to the fork. I also like them with a slightly warmed pesto sauce, with lots of garlic in the pesto.

Good luck...there is always someone willing to eat the leftovers.

muzzer