KNOXVILLE, Tenn. — Fried Ravioli
1 lb fresh ricotta cheese
1/2 cup grated Romano cheese
1/2 cup flour
2 small eggs (beaten)
1 cup mozzarella/provolone cheese
1/4 tsp granulated garlic
1/4 tsp salt
1/4 tsp pepper
2 T. fresh parsley
BREADING STATION:
1 cup flour
1 cup Italian seasoned bread crumbs
1 cup egg wash (3 eggs/2 tbsp water)
DEEP FRYING:
In a tall safe pot or pan, add a good quality frying oil. Carefully bring and adjust heat to maintain 350 degrees.
In an electric mixer or bowl add all ingredients and incorporate really well.
Scoop out about 1 1/2 T. of blended ricotta and roll into a ball, place in flour and press to flatten to about 1/2" thick patty.
Proceed to egg wash and then coat in bread crumbs. Portion out all mix. Place ricotta raviolis on a lined baking sheet and freeze approximately 1 hour before cooking.
Carefully proceed to deep fry your ravioli. Slowly add ravioli one at a time, do not overcrowd your pan, this will drop the temperature. Always use extreme caution when working with hot oil!
Cook about 2 1/2 - 3 minutes, or until a beautiful golden brown and internal temp is 165 degrees. Place on a clean paper towel to absorb excess oil, serve with your favorite marinara.
Presented by Chef Frank Aloise, Cappuccino's
1/6/2020
