Title: Toasted Four Cheese Ravioli
Categories: Appetizers, Pasta
Yield: 4 Servings
2 lg Eggs
1/2 c Canned evaporated milk
1 c Bremner Cracked Wheat
- Wafers; finely ground
24 Fresh; bite-sized ravioli
1/4 c Parmigiano-Reggiano cheese;
- grated
3 tb Herbes de Provence
4 c Peanut oil; for frying
1 1/2 c Marinara sauce; for dipping
In a shallow bowl, beat together eggs and evaporated milk, set aside.
Place ground Bremner Wafers and herbes de Provence in another shallow
bowl.
In a 5 qt saucepan, heat 2" oil over moderate heat until a frying
thermometer registers 350 F. While oil is heating, dip ravioli in egg
mixture to coat, letting excess drip off, and dredge in Bremner Wafer
crumbs. Arrange coated ravioli on a paper towel covered tray.
With slotted spoon gently lower 4 ravioli into hot oil, turning
occasionally. Cook thoroughly until golden brown, about 2 to 3
minutes. Transfer toasted ravioli to tray to drain. Check oil
temperature, bringing it back to 350 F before frying the remaining
ravioli, adding more oil as needed.
Transfer warm ravioli to platter and sprinkle with grated cheese.
Serve with warm marinara sauce for dipping.
Recipe by Terri Fennell, Cook Street School of Fine Cooking
