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:
- To prep the ravioli, set up 3 bowls: one with flour, one with eggs (lightly whisked) and one with breadcrumbs.
- To the eggs, add creole seasoning and half and half, whisk well and set aside.
- To the flour, add salt, combine and set aside.
- Add grape seed oil to a skillet (about an inch and a half is needed for frying) and bring to a medium heat.
- Dredge each ravioli by covering first in the flour, then the egg wash and lastly the breadcrumbs. Set aside for frying in batches.
- Fry the ravioli until golden, flipping halfway. Each ravioli should take 2 to 3 minutes.
- 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
- Melt butter in a saucepan big enough to 2-3 cups of sauce.
- To the melted butter, add the flour and mix well.
- To the saucepan, add the half and half and chopped peppers.
- Season to taste with creole seasoning. Cook until the sauce has thickened and the peppers have softened.