It is the end of November and you can feel London is gearing up and heading straight into the festive season. Party food is popping up on supermarket aisles. The holiday season is one of those times when you may have more visitors than usual and so I have a catalogue of recipes that take minimal effort for maximum reward. I am always looking for was to make entertaining easy. This recipe is a super fast recipe and there’s one big cheat you can use. Read on to find out how to make these Crispy Fried Ravioli.
These work brilliantly as an appetiser or as a party food. I like them as warm bite at a party. I serve these with a speedy tomato sauce. This is made with Red Pepper, Chopped Tomatoes, Garlic, Basil and a little Honey, Tomato Puree and Yeast Extract (Marmite). The honey works in the same way as adding sugar to stop the tomatoes being too acidic. The Marmite adds a depth that I think is missing if you leave it out, this is from a guy who is not a Marmite lover.
The big cheat with this recipe is that you can use shop bought ravioli! There I said it you don’t need to make your own. The reason I say this is if you are making a few different dishes to feed a crowd then why make life difficult. My aim is to give you all the tools to make entertaining easy. You can choose your favourite pre-made ravioli. I like a cheese filled one, maybe ricotta and spinach. This time I used ravioli filled with beef as this pairs really well with the tomato sauce. Why not get a few different types and play Ravioli Roulette. Check out my Chips & Dips post for more quick party foods.
The coating for these Crispy Fried Ravioli means your going to have to pane. Simply put, dredge in flour, then coat in egg, coat in breadcrumbs and fry. The frying takes no time at all, a couple of minutes until golden brown. As with all fried food, these taste best fresh cooked. When breading these you want to try and keep 1 hand to do the dry sections (Flour and Breadcrumbs) and the other for the egg. This avoids you ending up breading your fingers.
People are often intimidated by frying food however it really is actually fairly simple. Het the oil, place food in, turn over to cook the other side, drain on kitchen paper and enjoy. These are not an everyday recipe, as you would not feel good if you existed solely on fried foods. However they make a brilliant treat.
I love these Crispy Fried Ravioli and hope you do too. If you try them let me know how you got on in the comments below. You can share your pictures on social media with me. Tag me on Instagram @cubbinthekitchen or use the #CUBBintheKitchen to be featured in my stories.
Crispy Fried Ravioli
Ingredients
For the Ravioli
- 1 Packet Ready Made Ravioli
- 50 grams Plain Flour All Purpose
- 1 Egg
- 60 grams Breadcrumbs
- 0.5 tsp Oregano
- 0.5 tsp Chilli Flakes
Fror the Tomato Sauce
- 1 Red Pepper
- 1.5 tsp Tomato Puree
- 227 grams Chopped Tomatoes
- 1 Clove Garlic
- 1 tsp Marmite
- 1 tsp Honey
- 1 tsp Fresh Basil Chopped
- Salt & Pepper
Instructions
Tomato Sauce
- Very finely dice the Red Pepper and cook in a small saucepan for 5 minutes.
- Add the Tomato Puree and grate in the Garlic cook for 2 minutes and add the Chopped Tomatoes, Marmite & Honey and bring to a bubble.
- Once bubbling add the basil and simmer for 3 minutes. Then season to taste.
Crispy Fried Ravioli
- Heat the Oil, either use a deep fat fryer and heat to 180°C or pour roughly 2 inches of oil into a deep pan and heat.
- Take 3 dishes and put the Flour in one, Egg and Milk in the second and Breadcrumbs, Oregano & Chilli Flakes in the third.
- Take your Ravioli one at a time and first dredge in the flour, then turn in the egg, and finally cover in the breadcrumbs. Place on a plate to await frying. Repeat until all the Ravioli are breadcrumbed.
- Fry the Ravioli in batches, it will only take 2-3 minutes to turn golden brown. Turn them after a minute of cooking.Once golden brown all over remove from the oil and place on kitchen paper towel to drain excess oil.Enjoy!
Pingback: Bacon and Pea Risotto • CUBBin the Kitchen • Recipe
Pingback: Lovely Lasagne • CUBBin the Kitchen