I can feel the hours ticking. My stomach is in knots and my head is in a fog. I'm at that point of the season when I'm on a full-blown-caffiene-adrenalaine-induced- frenzy. It's Judi on speed (oh how I wish!)....I talk fast, I walk fast and I can't do it all fast enough. Did I forget something? Oh, who the hell knows! Do I have every ingredient and every dish and every utensil I need? Give me a break! When will I ever wrap that mountain of gifts in my closet? Get real. Do we have enough booze? Cookies? Nut rolls? Cheese? Olives? Lemons? Limes? Well...all I gotta say is...we better have enough booze. Because if I forgot something--I can at least give them another drink. And, all will be well.
One thing I do know we will have enough of is.....
Fried Ravioli
Ingredients
Olive oil, for frying
2 cups buttermilk
4 cups Italian-style bread crumbs
4 dozen frozen store-bought cheese ravioli..thawed
1/2 cup grated Parmesan or romano
2 jars store bought marinara sauce (I use DeCecco), heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. (you may need to clean the oil of the particles half-way through or start with a clean pan of oil)
Sprinkle the fried ravioli with cheese and serve with a bowl of warmed marinara sauce for dipping.
*Note--it also tastes great with a jar of store bought pesto sauce mixed up with a jar of store-bought alfredo sauce (heated). Or, offer 2 different sauces. Scrumptious.
...plus it would go great with that bottle of wine I'm dreaming of drinking right now....
Merry Appetizer Making!!!
2 comments:
I thought I left a comment hours ago.
Anyway. Can you make these ravioli's ahead of time and serve them at room tempature, or reheat them.
Or is it something that needs to be eaten right away.
Oh, I almost forgot.
Whole Foods Christmas Tree shaped cheddar cheese.
Put on a platter with christmas tree crackers.
(I was going to tell you about olive penquins, but I am crazy busy. So here's a webside picture)
http://allrecipes.com/Recipe/Cream-Cheese-Penguins/Photo-Gallery.aspx?Page=1
Really easy and fun, kids love it.
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