Toasted ravioli, a dish deeply rooted in Midwestern customs, stands as a genuine culinary gem. As per folklore, this St. Louis treat came to existence by chance, when a cook accidentally plunged a batch of ravioli into sizzling oil instead of boiling water. And from that mistake emerged toasted ravioli. Presently, this cherished nibble is a must-experience for anyone exploring the Gateway City, and rightfully so. With its crunchy, gilded shell and soft, cheese-filled center, toasted ravioli presents a genuine concert of tastes and sensations. 🤘🏼🏼 Adam
Get the Detailed Recipe here: www.omnivorousadam.com
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TIMESTAMPS…
Understanding Fried Ravioli (0:00)
Preparing Pasta Dough (0:47)
Delectable Filling (1:59)
Tangy Dipping Sauce (2:48)
Crafting The Raviolis (3:28)
Parboiling The Raviolis (5:39)
Support Us On Patreon! (6:13)
Coat & Sauté First Batch (6:43)
Second Round of Frying (7:58)
Palate Test & Concluding Remarks (8:01)
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INGREDIENTS…
Ravioli Dough Components:
500g Type “00” Flour
25-26 Egg Yolks
Semolina Flour for dusting
Ravioli Filling and Coat:
2 cups Ricotta Cheese
1/2 cup Parmesan Cheese
Zest of half a Lemon
2 Whisked Eggs
2 cups Italian Breadcrumbs
2 Tbsp Dried “Italian Herbs”
Black Pepper, to your liking
Kosher Salt, to your preference
Effortless Marinara:
28-ounce can Tomatoes, diced
1 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1 Minced Garlic clove
1 tsp Dried Oregano
2 tsp Kosher Salt, adjust to taste
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Credit: YouTube/Omnivorous Adam
