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Toya Boudy - Fried Ravioli with Sweet Pepper Cream and Smoked Salmon

Toya Boudy - Fried Ravioli with Sweet Pepper Cream and Smoked Salmon
Toya shows us how to create Fried Ravioli, a popular crispy creole dish from New Orleans, using store bought ravioli.
Fried Ravioli with Sweet Pepper Cream and Smoked Salmon
Course:
Dinner
INGREDIENTS:
  • 2 eight-ounce packages of refrigerated pre-made ravioli (i used spinach & ricotta). Do not use frozen.
  • 1 liter of grapeseed oil for frying
  • 2 eggs
  • 3 cups of flour
  • 2 cups of parmesan breadcrumbs
  • 2 tbsp. Half and half
  • 2 tbsp. Creole seasoning
  • 1 tsp. Salt
  • 2 hot smoked salmon pieces
  • Sweet pepper cream sauce (see below)

Sweet Pepper Cream Sauce

  • 1 quart half and half
  • 6-8 sweet “snacking” peppers, chopped
  • 2 tbsp. Of butter
  • 3 tbsp. Of flour
  • Creole seasoning, to taste

Toya Boudy Makes Fried Ravioli - Home & Family

DIRECTIONS:

  1. To prep the ravioli, set up 3 bowls: one with flour, one with eggs (lightly whisked) and one with breadcrumbs.
  2. To the eggs, add creole seasoning and half and half, whisk well and set aside.
  3. To the flour, add salt, combine and set aside.
  4. Add grape seed oil to a skillet (about an inch and a half is needed for frying) and bring to a medium heat.
  5. Dredge each ravioli by covering first in the flour, then the egg wash and lastly the breadcrumbs. Set aside for frying in batches.
  6. Fry the ravioli until golden, flipping halfway. Each ravioli should take 2 to 3 minutes.
  7. Drain ravioli on a paper towel-lined sheet pan and set aside.

TO SERVE: Stack 5 or 6 ravioli per plate and top with sweet pepper cream sauce and smoked salmon, flaked and separated into pieces. Serves 4 to 5 as an entrée, or 6 to 8 if used as an appetizer.

Sweet Pepper Cream Sauce

  1. Melt butter in a saucepan big enough to 2-3 cups of sauce.
  2. To the melted butter, add the flour and mix well.
  3. To the saucepan, add the half and half and chopped peppers.
  4. Season to taste with creole seasoning. Cook until the sauce has thickened and the peppers have softened.