Monday, December 26, 2011

Fried Ravioli

Ted Allen's Fried Ravioli

• For the Fried Ravioli:
• 1/4 cup EVOO – Extra Virgin Olive Oil, for frying
• 1 pound large ravioli, fresh or frozen, thawed

• For the Basil Almond Pesto:
• 1/4 cup almonds, toasted
• 2 packed cups basil leaves
• 1 clove garlic, grated
• 1 pinch hot pepper flakes
• Salt and pepper
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
• 1/2 cup – 1 cup EVOO - Extra Virgin Olive Oil

• For the Spicy Tomato Sauce:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 small onion, finely chopped
• 1 small chili pepper, seeded and finely chopped
• 3 to 4 cloves garlic, finely chopped
• Salt and pepper
• 1 28-ounce can Italian crushed tomatoes
• A few leaves of basil, torn
For the Fried Ravioli:
Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Fry the ravioli until golden on each side, 1-2 minutes total. Remove them to a paper-towel lined plate and season with some salt.

Serve with some spicy tomato sauce and pesto to dip!
For the Basil Almond Pesto:
In the bowl of a food processor, combine the almonds, basil, garlic, hot pepper flakes, some salt and pepper, Parmigiano-Reggiano. Process into a smooth paste while drizzling in the EVOO until it reaches the consistency you desire. Reserve.
For the Spicy Tomato Sauce:
For sauce, heat a medium saucepot or Dutch oven over medium-high heat. Add EVOO, 2 turns of the pan. When oil is hot, add onions, chili pepper, garlic, salt and pepper. Cook until soft. Add crushed tomatoes and basil. Simmer over low heat to thicken a little and combine flavors.

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