This a fantastic meal with fried ravioli and homemade caesar dressing over romaine hearts by Rachael Ray. We made just the ravioli the other day along with a pre-made favorite marinara sauce. It was a great meal that could also be a great snack if just the leftovers. Leftovers are not bad either! We have used cheese ravioli (which makes it a vegetarian meal). I know the picture makes the ravioli look burnt. However, this is how you want them to look because you know they are fully cooked and fried. They are just really browned. Trust me! If you make both the ravioli and salad, have a bite of ravioli and salad together, without the marinara of course. They taste great together.
Ingredients
- 1 pound large ravioli, fresh or frozen
- 1 cup cornmeal
- 1/2 cup Parmigiano Reggiano for coating ravioli, plus a handful for salad dressing
- Salt and lots of freshly ground black pepper
- 1/2 cup extra-virgin olive oil (EVOO), divided
- Zest and juice of 1 lemon
- 1 clove garlic, grated
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- A few shots of hot sauce, such as Tabasco
- 1 teaspoon Worcestershire sauce (eyeball it)
- 3 hearts of romaine, chopped
Preparation
Bring a large pot of water to a boil for ravioli. Salt water and
cook a minute less than package directions for either fresh
or frozen pasta, then drain thoroughly.
cook a minute less than package directions for either fresh
or frozen pasta, then drain thoroughly.
Heat about 3 tablespoons EVOO in a large, nonstick skillet
over medium heat. Combine cornmeal, 1/2 cup of Parmigiano
Reggiano and lots of black pepper on a plate. Coat the
drained ravioli in the cornmeal and cheese mixture. Shake
off excess and fry the ravioli until golden on each side, 3-4
minutes total, 2 minutes on each side. Remove them to a
paper-towel lined plate and season with some salt.
over medium heat. Combine cornmeal, 1/2 cup of Parmigiano
Reggiano and lots of black pepper on a plate. Coat the
drained ravioli in the cornmeal and cheese mixture. Shake
off excess and fry the ravioli until golden on each side, 3-4
minutes total, 2 minutes on each side. Remove them to a
paper-towel lined plate and season with some salt.
For the salad, whisk together the lemon zest and juice,
grated garlic, mustard, anchovy paste, hot sauce and
Worcestershire then stream in the EVOO, about 5
tablespoons. Coat the romaine in dressing then season
with pepper and a handful of grated cheese. Top salad
with crispy ravioli and serve.
grated garlic, mustard, anchovy paste, hot sauce and
Worcestershire then stream in the EVOO, about 5
tablespoons. Coat the romaine in dressing then season
with pepper and a handful of grated cheese. Top salad
with crispy ravioli and serve.
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